Crispy Baked Mahi Mahi w/Mango Salsa
This Crispy Baked Mahi Mahi with Mango Salsa is a light and easy dish perfect for spring and summer!!
- 1/4 c. coarsely ground roasted macadamia nuts
- 1/2 c. panko bread crumbs
- 2 T. all-purpose flour
- 1/8 c. butter melted
- 4 (6-8 oz) mahi mahi fillets
- Kosher salt and pepper
- 2 T. coconut milk
- 1 ripe mango, peeled and diced
- 1 small red bell pepper, diced
- 1 jalapeno or serrano, finely chopped
- 1 inch fresh ginger root, grated or minced
- 1/4 cucumber, peeled and chopped
- 20 blades fresh chives, finely chopped
- 1 lime, juiced
Order Hawaii's Home Cooking - Local Recipes From Alu Like's Kupuna - Hawai'i's Home Cooking contains a full range of Hawai'i's favorite local comfort foods, recipes from kûpuna with years of experience cooking for their loved ones, compiled by nutritionist Liz Meahl. The easy-to-prepare recipes offer a wide variety of the islands' multi-ethnic cuisine. Some showcase the bounty of the sea and land,some are the delectable results of wartime rationing. In addition to the recipes, the kûpuna offer their wisdom—captivating personal stories of growing up in Hawai'i, advice and insight into living. The "Ho'omana'o I Ka Wa—Remembah Wen"—tales will bring back fond memories of island days gone by.
Preheat oven to 425 degrees. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.
Place a piece of foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes.
Remove 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 about 7 minutes. Turn on broiler and give it another minute or so until the crust is brown.
Remove from oven and allow to stand 10 minutes before serving. Serve with the salsa.