About: Of the many Hawaiian foods that have gained popularity around the world, two of the most prominent favorites are mahi–mahi and macadamia nuts. Here, Bali Hai Chef Kim Martin incorporates both of these island treats into one delicious dish. Remember: good chefs acknowledge that one of the best ways to consistently attain culinary success is to always use high quality ingredients. Buy fresh fish from a local resource, or purchase a product that has been individually quick-frozen. Wahoo, called 'Ono' in Hawaii, can also be substituted.
Cook Tip: Serve with stir-fried vegetables and garlic mashed potatoes or steamed rice.
Main Ingredient: Recipemainingredient object (182)
Dish Type: Recipedishtype object (4)
Cooking Method: Recipemethod object (15)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (2)
Macadamia Nut Mahi - Mahi
In a food processor combine Panko, macadamia nuts, and ginger. Chop until fine and transfer to wide bowl. Season mahi filets with salt and pepper. Coat filets with macadamia nut breadcrumb mixture. Heat butter in large skillet over medium-high heat. Sauté fish in butter until golden brown.
Place the mahi-mahi on a serving platter and drizzle with chile coconut butter sauce (see recipe).
Chile Coconut Cream Sauce
In a small saucepan, combine white wine, cream, chicken broth, coconut milk, shallots ,and ginger. Simmer and reduce to about 1/3 cup. Add chile sauce and basil. Slowly whisk in butter until all the butter is melted and incorporated into the sauce.
1 C. Panko bread crumbs
1/2 C. white wine
1/3 C. chopped macadamia nuts
1/2 C. heavy whipping cream
2 tsp. grated ginger
1/2 C. chicken broth
4 mahi-mahi filets (6 oz. each)
1/2 C. unsweetened coconut milk
To taste Salt and pepper
1 tsp. finely chopped shallots
4 Tbsp. butter
1 tsp. finely chopped ginger
1/2 tsp. sweet Thai chile sauce
1/3 C. chile coconut cream sauce (see recipe)
1 tsp. chopped basil
2 Tbsp. soft butter (not melted)