Total Time: 35 min.
Prep Time: 10 min.
Cook Time: 15 min.
5 ounces (about 1 ¼ cups) coarsely ground roasted madadamia nuts
½ cup panko breadcrumbs (Japanese-style breadcrumbs)
2 tablespoons all-purpose flour
½ teaspoon sugar
¼ cup butter, melted
Vegetable (or extra-virgin olive) oil, for brushing foil
4 (6 to 8 ounce) mahi mahi fillets
Sea salt and freshly crushed black pepper
2 tablespoons coconut milk
Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, sugar and butter. Set aside.
Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable or extra virgin olive oil. Place the mahi mahi on the foil and sprinkle each fillet with sea salt and freshly crushed black pepper on both sides. Bake for 5 minutes.
Remove from the oven and liberally brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, firmly patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, until the crust is nicely golden brown.
Remove from the oven and allow to stand for 10 minutes before serving.
- Use a food processor to pulse the nuts until coarsely ground.
- Mahi mahi is also called dolphinfish, but is no relation to the mammals known as dolphins.
- We’d brought some garden tomatoes with us, which were served at dinner and nicely complemented the meal, and were delighted to find out that fresh tomatoes are Tom’s “chocolate.”