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Macadamia Crusted Mahi Mahi with Mango Avocado Salsa

Marcie Bidou of

Serves 4 Prep Time: 15 min Cook Time: 10 min
Dairy-free options Under 30 minutes Main Dishes Fish & Seafood Dips, Sauces & Spreads


  • Salsa
    • 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
  • Fish
    • (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


  1. 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.
  2. Blot the fish dry with a paper towel and season both sides with salt and pepper. Set aside.
  3. 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.
  4. 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.
  5. Dredge each fillet in the flour until evenly coated, shaking off the excess, followed by the egg, then coat with the macadamia mixture.
  6. 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.

Additional Notes

  • 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.

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