I decided to prepare a Hawaiian/tropical themed version of it. I read through numerous recipes and many were very similar and involved grilling it. I wanted to bake mine in the oven so I combined different ingredients to make a crusted version. It's very similar to Alton Brown's recipe with some modifications. I marinated the fish in coconut milk, fresh lime juice and spices and then topped it with a coconut and macadamia nut topping. I guess you could say "she put the lime in the coconut..." (it's an old song). It was delicious! The fish turned out so tender, delicate and mild. The topping was also mild and very "Hawaiian like" with the delicate flavors of both the unsweetened toasted coconut and macadamia nuts. It tasted very "gourmet". I served it with fresh steamed broccoli. I also fixed coconut jasmine rice for hubby and youngest son who came for dinner tonight. I snapped a few photos for you to see below as well as the recipe. Enjoy!
Coconut & Macadamia Crusted Mahi Mahi
3 to 4 Mahi Mahi filets, approximately 1-1/4 lbs (preferably wild caught)
Olive oil or coconut oil (to oil baking sheet with)
1 cup of canned coconut milk (reserve 3 tablespoons to baste fish with)
Juice of 1 lime
1 tablespoon Tamari
Dash cayenne, optional
1 cup roasted macadamia nuts, coarsely ground
1/3 cup shredded unsweetened coconut
1 tablespoon coconut flour
Sea salt, to taste
Freshly ground black pepper, to taste
Dash of cayenne, optional
3 tablespoons butter, melted
In a large Ziploc bag, combined all marinade ingredients; add mahi mahi filets and seal tight, removing as much air as possible; marinate in the refrigerator for 1 to 4 hours.
Preheat oven to 425 degrees F. In a medium bowl, combine all topping ingredients well until crumbly; set aside. Lightly brush a foil covered baking sheet with olive oil or coconut oil. Place marinated fish filets on the baking sheet; sprinkle with sea salt and pepper. Place in oven and bake at 425 degrees for 5 minutes. Remove fish from oven and flip filets over. Using the reserved 3 tablespoons of coconut milk, brush it on top of the filets. Divide the topping evenly between the fish filets and lightly press the topping on top of the fish. Return topped fish to the oven and bake for an additional 5 to 10 minutes (mine took about 7 minutes). Remove fish from oven when topping is golden brown and fish is cooked (fish is cooked when it flakes easily); let sit for about 5 minutes to complete the cooking. Serve immediately.
I have come to appreciate the absolutely beautiful dishes you are developing.
Could we talk? I have a question for you.
If so, if you leave a comment on my Wheat Belly Blog, it automatically posts your email.
Look forward to talking!
Bill Davis (AKA Wheat Belly)
My email address is: GourmetGirlCooksBlog@gmail.com
Hi Gourmet Girl! I'm a Wheat Belly girl and have been reading through your recipes (looking for a way to use my leftover Thanksgiving turkey). I have some inspiration now! Your recipes are lovely so I've linked you on my blog http://www.empoweredeating.blogspot.ca/. Everyone is always looking for great inspiration to eat grain/sugar free. I know so many blogs were helpful to me in the early days of trying to figure out "what to eat". Look forward to many more ideas from you. Trina :)
Thanks so much Trina -- I appreciate the nice comments. I will check out your blog too. Thanks again!
I want to try this tomorrow, do you think talapia would be ok?
Hi Crissy -- yes, I'm sure it would fine with Tilapia too -- if it is thin, might not take as much time to cook so you may have to adjust your cooking time. :-)
Post a Comment