Macadamia Crusted Fresh Mahi Mahi Recipe
Breaded in crushed macadamia & panko, topped with lemon beurre blanc, parmesan risotto & chef’s vegetables
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Ingredients
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For the Mahi Mahi
For the Lemon Beurre Blanc
For the Parmesan Risotto
For the Chef’s Vegetables
Method
Prepare the Mahi Mahi
- 1
Prepare the Fish
Preheat oven to 375°F (190°C). Season mahi mahi fillets with salt and pepper. Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with a mix of crushed macadamia nuts and panko.
- 2
Bread the Fish
Dredge each fillet in flour, dip in beaten eggs, and then coat with the macadamia and panko mixture. Place the breaded fillets on a baking sheet.
- 3
Bake the Fish
Drizzle olive oil over the fillets and bake for 15-20 minutes until golden brown and cooked through.
Prepare the Lemon Beurre Blanc
- 4
Start the Sauce
In a saucepan, combine white wine, heavy cream, and lemon juice. Simmer until reduced by half.
- 5
Finish the Sauce
Remove from heat and whisk in cold, diced butter until emulsified. Season with salt.
Prepare the Parmesan Risotto
- 6
- 7
Cook the Rice
Add Arborio rice and stir for a couple of minutes until translucent. Gradually add chicken broth, one cup at a time, stirring continuously until absorbed.
- 8
Finish the Risotto
Once the rice is creamy and al dente, stir in grated parmesan cheese, salt, and pepper.
Prepare the Chef’s Vegetables
- 9
Serve
- 10
Plate the Dish
On each plate, serve a piece of macadamia-crusted mahi mahi, a scoop of parmesan risotto, sautéed chef’s vegetables, and drizzle the lemon beurre blanc over the fish.
