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Recipe: Macadamia nut crusted mahi-mahi (on this page) Recipe: Papaya salsa (on this page) Recipe: Sweet potato-coconut puree (on this page) Recipe: Chilled mango gazpacho (on this page)
Recipe: Macadamia nut crusted mahi-mahi
Ingredients
- For fish
- 4 6-ounce fish fillets, approximately 1/2-inch thick
- Sea or kosher salt and fresh-ground pepper
- 2 eggs
- Olive oil for frying
- For crust
- 1/4 cup macadamia nuts, crushed
- 1/4 cup plain white bread crumbs
- 1 teaspoon orange zest
- 1 teaspoon lime zest
- 1 teaspoon garlic, minced
- 1 teaspoon chives, minced
- 1 teaspoon basil, chopped
Preparation
Season both sides of the fish fillets with the sea or kosher salt, and fresh-ground pepper.
In a bowl, beat the eggs. Dip the flesh side of each fillet into the egg mixture — not the skin side.
Firmly press the flesh side of each filet into the crust mixture, until evenly crusted.
In a large pan, add about 1/4 inch of olive oil and heat to medium-hot.
Saute the fillets, crust side down, until they are golden brown and the crust is firmly set, approximately 2 to 3 minutes. Turn and saute the skin side for approximately 1 minute.
Remove the filets from the pan, pat off any excess oil. Place on a baking sheet and bake in an oven pre-heated to 350 degrees, for 3-4 minutes, until fish is just cooked through.
Serve with papaya salsa or your favorite sauce.
Serving Size
Makes 4 servings
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Recipe: Papaya salsa
Ingredients
- 1 ripe papaya, peeled, seeded and diced
- 1 tablespoon red bell pepper, diced
- 1 tablespoon sweet onion, diced
- 2 teaspoons chives, minced
- 1 teaspoon cilantro, chopped
- 1/2 teaspoon fresh ginger, grated
- Sea salt or kosher salt to taste
- Fresh ground pepper, to taste
- 1-2 teaspoons fresh jalapeno, finely minced (optional)
Preparation
In a large bowl, combine all ingredients and adjust seasoning.
Refrigerate until half an hour before serving. Let salsa come to room temperature before serving.
Note: Salsa is also good with chilled shellfish, chicken and chips.
Serving Size
Makes 4 servings
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Recipe: Sweet potato-coconut puree
Ingredients
- 1 pound sweet potatoes, orange or purple
- 5-6 ounces coconut milk, heated
- 2 ounces butter, melted
- Sea salt or kosher salt to taste
- Fresh ground pepper to taste
Preparation
In a large pot, steam or boil the potatoes until tender, for approximately 30 to 60 minutes, until potatoes are easily pierced with a toothpick.
Drain the potatoes and peel. Pass potatoes through a food mill or puree with a fork.
Add the remaining ingredients and whip with a whisk, to desired consistency. Adjust seasonings and consistency.
Cover and hold in warm area.
Tips
Note: Hold back some of the milk to achieve the desired consistency, remember you can always add more but you can not take it out. Potatoes can vary greatly in the amount of moisture they contain.
Serving Size
Makes 4 servings
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Recipe: Chilled mango gazpacho
Ingredients
- 2 cups fresh chopped mango
- 2 large yellow tomatoes, peeled, seeded and chopped
- 1 garlic clove, chopped
- 1 shallot
- 1/2 cup peeled and rough chopped cucumber
- 1/4 cup roughly chopped celery
- 2 lemons, juice squeezed
- 2 ounces extra virgin olive oil
- Salt and fresh black pepper to taste
- For garnish
- 1/4 cup each: Fine-diced avocado, cucumber, red bell pepper, cilantro leaves
Preparation
Combine all ingredients except olive oil in blender. Process until smooth by slowly adding oil.
Strain and refrigerate for two hours before serving.
Garnish with the fine-diced avocado, cucumber, red bell pepper and cilantro leaves.
Serving Size
Makes 4 servings
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