Macadamia Crusted Mahi Mahi Recipe

Prep fish and coatings

Pat the mahi mahi fillets dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp black pepper. Set up a breading station: place the flour in a shallow dish; whisk the eggs with 2 tbsp milk in a second dish; in a food processor pulse macadamia nuts to a coarse crumb (do not over-process to a paste). Combine chopped macadamia crumbs with 1/2 cup panko breadcrumbs and 1 tsp lemon zest in a third shallow dish.

Bread the fillets

Dredge each fillet lightly in flour (shake off excess), dip into the egg wash ensuring even coating, then press firmly into the macadamia-panko mixture to coat both sides. Place on a tray and let rest 5 minutes so the crust adheres.

Cook the fish

In a large skillet over medium heat, melt 2 tbsp butter with 2 tbsp olive oil. When shimmering, add fillets (work in batches if needed) and cook 3–4 minutes per side, pressing gently with a spatula to ensure contact so the crust browns evenly. Cook until internal temperature reaches 130–135°F (about 6–8 minutes total depending on thickness) for moist fish. Transfer to a warm plate and tent loosely with foil while finishing other components. Wipe skillet clean if it has burned bits before using for other items.

Combine 1 cup diced ripe mango, 1/4 cup finely diced red bell pepper, 1/4 cup finely minced red onion, 2 tbsp chopped cilantro, and 1/2 minced jalapeño (if using) in a bowl. Add 2 tbsp fresh lime juice, 1/2 tsp salt, and 1 tsp honey or agave if the mango needs balancing. Mix gently. Taste and adjust salt or lime. Refrigerate for at least 10 minutes to let flavors marry, or serve immediately at room temperature.

Cook potatoes

Place 2 lbs peeled and cubed potatoes and 2 optional garlic cloves in a pot and cover with cold water by 1 inch. Add 1 tsp salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes.

Mash and finish

Drain potatoes (discard garlic or mash in for flavor), return to the pot and heat briefly to evaporate excess moisture. Add 4 tbsp butter and 1/2 cup warmed whole milk. Mash with a potato masher or ricer until smooth and creamy. Season with 1 tsp salt and 1/4 tsp black pepper, adjusting to taste. Keep warm until serving.

Bring a medium pot of salted water to a boil and blanch 1 lb trimmed green beans for 2 minutes until bright green and slightly tender. Immediately plunge into an ice bath and drain. In a skillet over medium-high heat, warm 1 tbsp olive oil and 1 tbsp butter. Add 1 minced garlic clove and sauté 30 seconds until fragrant. Add the blanched green beans and toss to heat through, 2–3 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper. If using, stir in 2 tbsp toasted sliced almonds just before serving.

Divide mashed potatoes among four plates, spoon sautéed green beans beside the potatoes, and place a macadamia-crusted mahi mahi fillet on top or beside the potatoes. Spoon 2–3 tablespoons of mango salsa over each fillet or to the side. Garnish with an extra wedge of lime and a sprinkle of chopped cilantro or extra crushed macadamia if desired. Serve immediately.