Mahimahi with macadamia nut crust

Yield: 1 servings

Measure Ingredient
1 \N Mahimahi fillet; (1 inch thick),
\N \N ; skinned, halved
\N \N ; crosswise
\N \N ; (10-ounce)
½ cup Fresh lime juice
⅓ cup Panko*
¼ cup Chopped macadamia nuts
1 teaspoon Minced fresh cilantro
⅛ teaspoon Salt
4 tablespoons Unsalted butter; melted (1/2 stick)

*Japanese-style breadcrumbs, found in the oriental section of most supermarkets.

Place mahimahi in shallow dish. Pour lime juice over. Marinate 1 hour, turning fish over occasionally. Preheat oven to 350F. Combine panko and next 3 ingredients in small bowl.

Mix in 2 tablespoons butter. Season generously with pepper. Pour remaining 2 tablespoons butter into shallow baking dish. Remove mahimahi from marinade and place in baking dish, turning to coat with butter. Spoon panko mixture atop fish, dividing evenly. Press topping gently to adhere. Bake until fish is cooked through, about 20 minutes. Transfer to plates and serve.

Serves 2.

Bon Appetit June 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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