Macadamia Crusted Mahi Recipe
Lemon beurre blanc, parmesan risotto & chef's vegetables
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Ingredients
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Fish
Sauce
Risotto
Vegetables
Method
Preparation
- 1
Prepare the Mahi Mahi
Preheat the oven to 375°F (190°C). Season the Mahi Mahi fillets with salt and black pepper. In a shallow bowl, beat the eggs. In another bowl, combine chopped macadamia nuts and panko breadcrumbs. Dip each fillet in the egg, then coat with the macadamia mixture.
- 2
Bake the Fish
Place the coated Mahi Mahi fillets on a greased baking sheet. Bake for 15-20 minutes until the fish is cooked through and the crust is golden brown.
Sauce
- 3
Make Lemon Beurre Blanc
In a saucepan, melt 1/4 cup of butter over medium heat. Add shallots and sauté until translucent. Pour in white wine and lemon juice; reduce until almost evaporated. Gradually whisk in remaining butter until emulsified. Keep warm.
Risotto
- 4
Prepare Parmesan Risotto
In a large saucepan, heat olive oil over medium heat. Sauté onion and garlic until soft. Add Arborio rice and stir for 1-2 minutes. Gradually add chicken broth, one ladle at a time, stirring frequently until absorbed before adding more. Stir in grated Parmesan cheese once the rice is creamy and al dente.
Vegetables
- 5
Plating
- 6
Serve
On a plate, serve a portion of parmesan risotto, topped with a piece of macadamia crusted Mahi Mahi. Drizzle lemon beurre blanc over the fish and serve sautéed vegetables on the side.
