I am so excited about this recipe! I even managed to complete it and take pictures for you (not as many as I wanted) while my 4-year old daughter was singing at the top of her lungs, circling laps on her scooter around the kitchen island AND my baby was crawling around my feet on the floor.
Can you believe I find solace in cooking!

Sauce is A la Graham
Fish is adapted from Alton Brown
Serves 4

For the Crust
1 1/4 cups macadamia nuts
1/2 cup panko (Japanese-style bread crumbs)
2 tablespoons flour
1/4 cup butter, melted
For the Mahi-Mahi
4 (6-8 ounce) mahi-mahi fillets
curry powder
2 tablespoons coconut milk
For the Sauce
1 ½ cup canned diced tomatoes with onion and garlic
1 ½ cup chicken broth
1 cup coconut milk
2 teaspoons curry powder
4 cups rice, prepared

Prepare 4 cups of Rice

Roast the Macadamia Nuts
Preheat oven to 300 degrees. Chop all the nuts in half so they are all the same size. Put nuts in a casserole dish or shallow pan in a single layer. Sprinkle with salt and bake for approximately 15-25 minutes (every oven and every type of nut is different so watch closely and stir often…don’t burn your nuts! Remove from oven as soon as they turn light brown. You will smell good! Put them aside to cool for now.

Increase the oven heat to 425 degrees. Now onto the Nut Crust.

Prepare the Nut Crust
Chop the nuts up into very small pieces.
Stir nuts, panko, flour, and and melted butter in a bowl.

Prepare the Mahi-Mahi
Place a piece of aluminum foil on a baking sheet and spray it with cooking spray. Place the mahi-mahi on the foil and sprinkle each fillet with salt, pepper and curry powder. Bake for 5 minutes.

Prepare the Curry Sauce
Put diced tomatoes, chicken broth, coconut milk and curry in a small saucepan and simmer for about 5 minutes. Now is the time to bust out the immersion blender (my FAVORITE kitchen tool) or use a blender. Blend it up so its nice and smooth. Return to simmer in saucepan.
Back to the Mahi-Mahi
Remove mahi-mahi from the oven and brush each fillet with the coconut milk.

Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.
Remove from the oven and allow to stand 5 minutes before serving.

To serve: put one cup of rice in the middle of plate, pour curry sauce around rice and lay fish on top.

Seriously, after typing all this I cannot believe I actually made this with my children in the same room…make sure you use timers!



Stacy said...

I finally got around to making this and it is FABULOUS! A couple of changes that went well - I used sea bass (could never fail with sea bass!) I didn't have macadamia nuts, so I just went with the panko for the topping and it was still really delicious! Lots of extra sauce, so we had rice and curry sauce as a side the next night. Thanks for the recipe!

Paula said...

I can so believe that you find solace in cooking.

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