Macadamia Crusted Mahi Mahi with Mango Avocado Salsa
Marcie Bidou of FlavorTheMoments.com
Serves 4 Prep Time: 15 min Cook Time: 10 min
- 2 Medium avocados, diced
- 1 Large mango, diced
- 1/4 Cup chopped red onion
- 1 Jalapeno, seeded and chopped
- 3 Tablespoons chopped cilantro
- Juice of 2 limes
- 1 Tablespoon Thrive® Culinary Algae Oil
- Salt and pepper, to taste
- (4) 4-6 Ounce mahi mahi fillets, preferably 1/2 – 3/4″ thick*
- 1/2 Cup macadamia nuts
- 1/2 Cup panko breadcrumbs
- 1/3 Cup all purpose flour, seasoned with 1/2 teaspoon salt and 1/8 teaspoon black pepper
- 1 Large egg beaten with 1 tablespoon water
- 1/4 Cup Thrive® Culinary Algae Oil, plus more if needed
- Prepare the salsa: Place the diced avocado, mango, red onion, jalapeno, cilantro, lime juice, algae oil, salt and pepper in a medium bowl. Stir to combine and adjust the salt as needed. Let stand at room temperature.
- Blot the fish dry with a paper towel and season both sides with salt and pepper. Set aside.
- Place the macadamia nuts, breadcrumbs, and a pinch of salt in the bowl of a food processor. Pulse until coarsely ground and pour onto a large plate.
- Place the seasoned flour on a plate and spread in an even layer, then place the egg wash into a pie plate or shallow bowl.
- Dredge each fillet in the flour until evenly coated, shaking off the excess, followed by the egg, then coat with the macadamia mixture.
- Heat 2 tablespoons of the algae oil in a cast iron or large saute pan over medium heat, adding more oil as necessary. Once the pan is at medium heat, add the fish and cook for 3-4 minutes. If the fish begins to brown too quickly, turn the heat down to medium low. Turn the fish and cook for 3-5 minutes longer or until it flakes easily with a fork. Remove from heat and allow to cool slightly.
- If cooking your fish in a cast iron pan in two batches, wipe the pan out with a paper towel before adding the second the batch. Add more algae oil and heat as directed.
- Be careful not to let your pan get too hot to avoid burning the coating. If the coating begins to brown too quickly, simply turn down the heat to medium low.
- Fillets that are less than 3/4″thick are best for this recipe as they cook faster. If your fish is 1” thick or more, you can pan sear it on the stove top for 1 minute per side or until golden, then bake in a 350 degree oven for 8-10 minutes or until it flakes easily with a fork.
- This meal is great served with quinoa or rice. Simply get your side dish cooking first, and then prep your salsa and fish to have dinner ready in 30 minutes.
- You can make the macadamia-panko coating in advance and store it in an airtight container at room temperature for up to 3 days.
- If mahi mahi is unavailable, any white fish may be substituted.