This is the ultimate in indulgence. A great piece of mahi mahi encrusted in macadamia nuts and coconut. The refreshing pineapple salsa is the perfect topping for this fresh, healthy fish entree.
- 1 1/4 cups chopped pineapple
- 1/2 red onion, chopped
- 1/4 cup chopped fresh cilantro
- 2 tbsp shredded unsweetened coconut
- 2 tbsp fresh lime juice
- 1 jalapeño pepper, seeded and finely chopped
- 1/4 cup shredded unsweetened coconut
- 2 tbsp panko crumbs
- 1 1/2 tbsp chopped macadamia nuts
- 1 tsp sea salt, divided
- 1/4 cup coconut milk
- 1 tbsp soy sauce
- 2 (6 oz) mahi mahi fillets(or other firm whitefish)
- 1 tbsp olive oil
- Preheat oven to 400.
- Combine the pineapple, red onion, cilantro, 2 tbls. coconut, and jalapeño pepper in a large bowl. Set aside.
- Combine 1/4 cup shredded unsweetened coconut with the panko, macadamia nuts and 3/4 tsp sea salt in a shallow bowl. Combine the milk and soy sauce in another shallow dish. Sprinkle fish on both sides with the remaining 1/4 tsp salt. Dip one side of the fish into the milk mixture and then dredge the dipped side into the panko/coconut mixture.
- Heat oil in a large nonstick skillet over medium-high heat. Add fish, crust side down, to pan and cook 3 minutes. Add fish, crust side up, to an 8×8-inch baking or casserole pan. Bake for 10 minutes or until fish flakes easily. Serve with the salsa.