 |
.
.Here is one of the MOST delicious, scrumptious, delectable recipes that I have ever made . . . and I’ve been cooking for many years! I cannot take credit for this because it was created by some real professional chefs in Hawaii. I don’t just prepare Italian recipes, even though it is my favorite cuisine! I LOVE, LOVE, LOVE Pacific Rim Fusion cuisine and this recipe fits the bill perfectly! Plus it is SO INCREDIBLY EASY!!!! The chefs at the fabulous Four Seasons Hotel in Hawaii developed this dish and they deserve kudos in my (cook)book! I hope that you try this . . . please do write and comment back about what you think.
.
I am dedicating this post to my lovely blogging friend in Hawaii, Esther (God bless you sweet friend!), who is very spiritual in her Faith, a great cook, and lover of animals.
.
.
Macadamia Nut Crusted Mahi-Mahi with Papaya Salsa
.
What you need for the fish:
.
.
4 six-ounce mahi mahi fresh fish fillets
2 eggs, well beaten
1/4 c. Japanese panko bread crumbs
1/4 c. crushed macadamia nuts
1/2 tsp. grated fresh orange zest (or lemon)
1/2 tsp. grated fresh lime zest
1 tsp. garlic powder
1 tsp. chopped fresh chives
1 tsp. chopped fresh basil
Sea salt and freshly ground pepper, dash of each
.
What you need for the Papaya Salsa:
.
.
1/2 to 1 ripe papaya, diced into 1/4 – 1/3″ cubes (I used a 1/2 papaya and it was plenty)
1 Tbsp. green or red pepper (I used green pepper for better color contrast with the papaya)
1 Tbsp. sweet onion (Vidalia in the South, or Maui on the West Coast)
1 tsp. chopped fresh cilantro
2 tsp. chopped fresh chives
1 Tbsp. chopped fresh jalapeno pepper
1/2 tsp. ground ginger
1 tsp. rice vinegar
Sea salt and freshly ground pepper, dash of each
.
.
What you need to do to prepare this dish:
.
I prepare the salsa first because IT CAN BE REFRIGERATED and made ahead (isn’t that wonderful? Especially for entertaining!!!)
Mix the papaya with all other ingredients in a bowl. Cover and set aside in the frig while cooking the fish.
Mix macadamia nuts, panko bread crumbs, the zests, chives, and basil…throw in a dash of salt and pepper. Place in a bowl to dip the fish in.
Place the eggs in a bowl for dipping the fish.
Dip ONE SIDE of each fish fillet in the eggs.
Dip that same side ONLY into the bread crumb-macadamia nut mixture. Pat the mixture on to the fish gently if necessary to help the breading stick to the fish better.
Do not bread the rest of the fish fillet, ONLY ONE SIDE!
In a buttered skillet on the stove, saute’ the fish fillets BREAD CRUMB/NUT side down for 3 minutes (you could also use olive oil; if you do, do not let the oil burn). Turn the fillets over and saute for another 2 minutes.
.
Bake fish in a 350 degree oven for 10 minutes or until fish is white (or to your preference of doneness). Note: The chefs who created this recipe suggest 3 minutes, but the fish was not cooked enough to our preference, so we baked the fish for 10 minutes and they were perfect.
.
Serve with Papaya Salsa, garnish with a green herb. Serve with a nice rice side dish which is perfect for Asian-inspired recipes.
.
Mahalo nui loa Roz! BTW, I love the recipes you post here. I have tried a few and they have not disappointed.
hugs,
Your right that does look amazing! Thanks so much for sharing.
roz,
you always make everything look amazing and so tastey! yum.
shelley
http://theplaygroundprincess.blogspot.com
http://iamstillstandingafterallthistime.blogspot.com
This looks fantastic! Love that salsa!
When my husband and I make it over to Maui, these are the kinds of meals we indulge in. This has my mouth watering!
HI Roz, I am glad that we are friends. You also have a great blog. Really nice recipes and photos. Thanks for joining me. Fondly, DCRose
We love mahi in this house. This looks fabulous!
This is the second post in as many days that I’ve read about Hawaii!! This dish sounds so very elegant and really looks amazing. Yum!
I’ll bet the macadamias added just the right texture and flavor! My son lives in Hawaii and sent several boxes of macadamias for Mothers Day. I really love fish and you pics are making me salivate!
Wonderful recipe! It makes me wish I was eating it right now on a beach side restaurant. What a beautiful blog you have as well.
Panko crumbs… what’s not to love? this is beautiful. Because I can’t bond with papaya, I can see that mango would make an excellent subsitute. How lovely this is!
Wow, that is a great endorsement! It really does look amazing and I love that you can make the tasty salsa ahead of time!
Mmmm, this is definitely a recipe I’d love to try. Thanks for sharing!