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Macadamia Nut Mahi Mahi




Source of Recipe


the California Culinary Academy


List of Ingredients




2 pounds mahi mahi, fillets, cut 5-6 oz. per portion

MARINADE
1 cup soy sauce
2 tablespoons sugar
2 tablespoons mirin (rice wine)
1 tablespoon garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons fresh lemon juice

COATING
5 1/2 cups panko, (or coarse bread crumbs) *see note
5 1/2 cups macadamia nuts, coarsely chopped
2 tablespoons chopped parsley
5 1/2 cups flour, seasoned with salt
and pepper
3 whole eggs, slightly beaten
cooking oil

Recipe



In mixing bowl whip together all ingredients for marinade. Add mahi mahi filets into marinade and let it stand for 30 minutes to 1 hour in refrigerator. Mix chopped macadamia nuts, bread crumbs, and chopped parsley. Set aside. Remove mahi mahi filets from marinade and drain excess liquid. Dust fish with seasoned flour, then dip into egg mixture. Press firmly into macadamia nut, bread crumb and parsley mixture and coat evenly. In a large skillet on medium heat, add oil 1/4" deep in pan. Sauté the fish and cook for 4 to 5 minutes on one side. Turn over to cook for another 4 to 5 minutes until golden brown. Fish flakes easily with a fork when cooked thoroughly. Serves 4


PANKO is Japanese breadcrumbs found in Asian markets