Mahimahi gets a crispy, crunchy coating thanks to panko (Japanese breadcrumbs) and macadamia nuts.
4 (6-ounce) mahimahi or other firm white fish fillets
1/4 teaspoon freshly ground black pepper
1 tablespoon butter, melted
1/4 cup finely chopped macadamia nuts
1/2 cup panko (Japanese breadcrumbs)
2 tablespoons light coconut milk
How to Make It
Preheat oven to 450°.
Sprinkle fish evenly with pepper. Place fish on a baking sheet coated with cooking spray. Bake at 450° for 5 minutes.
Combine butter and next 3 ingredients in a bowl; stir well. Press breadcrumb mixture on top of fish; bake an additional 10 minutes or until crust is browned and fish flakes easily when tested with a fork.
Oxmoor House Healthy Eating Collection
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