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Macadamia Nut Crusted Mahi-Mahi with Key Lime Remoulade
Main Courses
Date: March 31, 2016
  • 1 10-ounce mahi-mahi fillet, skinned halved
  • 1/2 cup coconut milk
  • 8 ounces macadamia nuts
  • 1 teaspoon minced fresh cilantro
  • 1/8 teaspoon salt
  • 4 tablespoons coconut oil melted
  • ½ cups mayonnaise
  • ½ cup yogurt
  • 2 ounces Key lime juice and zest of one lime
  • 1 ounce Dijon mustard
  • 1 ounce cilantro, finely chopped
  • ¼ teaspoons Worcestershire sauce
Preparation Steps:
  1. Place mahi-mahi in shallow dish. Pour coconut milk over. Marinate 1 hour, turning fish over occasionally.
  2. Preheat oven to 350 degrees.
  3. Grease a small baking dish with cooking spray.
  4. In a food processor, crush the macadamia nuts until they form small crumbs. This will just take a few seconds, don't over process or you will have macadamia nut butter. Spread the crumbs onto a plate.
  5. Brush the mahi-mahi fillet with melted coconut oil and press the top of each into the macadamia crumbs.
  6. Place the fillets in the baking dish and bake for 20 min.
  7. Turn your oven to broil and broil for 5 minutes, until the nuts have gone golden and toasty.
  8. Whisk all the ingredients together.

Ingredients 1-6 and steps 1-7 are for the mahi mahi

Ingredients 7-12 and step 8 is for the key lime remoulade



Yields: 2 Servings of mahi-mahi and 1 cup of remoulade

Whisk Kitchen | A Community of Cooks

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