Macadamia-Crusted Mahimahi

Mahimahi gets a crispy, crunchy coating thanks to panko (Japanese breadcrumbs) and macadamia nuts.

Yield: 4 servings (serving size: 1 fillet)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 254
  • Calories from fat: 34%
  • Fat: 9.7g
  • Saturated fat: 2.9g
  • Protein: 33.2g
  • Carbohydrate: 6.7g
  • Fiber: 0.9g
  • Cholesterol: 132mg
  • Iron: 2.1mg
  • Sodium: 194mg
  • Calcium: 31mg

Ingredients

  • 4 (6-ounce) mahimahi or other firm white fish fillets
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 1 tablespoon butter, melted
  • 1/4 cup finely chopped macadamia nuts
  • 1/2 cup panko (Japanese breadcrumbs)
  • 2 tablespoons light coconut milk

Preparation

  1. 1. Preheat oven to 450°.
  2. 2. Sprinkle fish evenly with pepper. Place fish on a baking sheet coated with cooking spray. Bake at 450° for 5 minutes.
  3. 3. 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.
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