Coconut Macadamia Nut-Crusted Mahi Mahi W/ Pina Col

Name: Coconut Macadamia Nut-Crusted Mahi Mahi W/ Pina Colada Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup unsweetened coconut, shredded; 2 tablespoons panko breadcrumbs; 1 ½ tablespoons macadamia nuts, chopped finely; 1 teaspoon sea salt, divided; 2 teaspoons black pepper, freshly cracked; ¼ cup light coconut milk; 1 tablespoon soy sauce; 2 (6 ounce) mahi mahi fillets or 2 (6 ounce) other firm white fish; 1 tablespoon olive oil; 1 ¼ cups pineapple, chopped; ½ cup red onion, minced; ¼ cup scallion, minced; 2 tablespoons cilantro, finely chopped; 1 jalapeno pepper, seeded and finely chopped; 2 tablespoons lime juice; 2 tablespoons unsweetened coconut, shredded

Servings: persons

¼ cup unsweetened coconut, shredded
2 tablespoons panko breadcrumbs
1 ½ tablespoons macadamia nuts, chopped finely
1 teaspoon sea salt, divided
2 teaspoons black pepper, freshly cracked
¼ cup light coconut milk
1 tablespoon soy sauce
2 (6 ounce) mahi mahi fillets or 2 (6 ounce) other firm white fish
1 tablespoon olive oil
1 ¼ cups pineapple, chopped
½ cup red onion, minced
¼ cup scallion, minced
2 tablespoons cilantro, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 tablespoons lime juice
2 tablespoons unsweetened coconut, shredded

1
Preheat oven to 400 degrees.
2
Combine all the salsa ingredients in a large bowl.
3
Set aside.
4
Combine shredded coconut with the panko, macadamia nuts and 3/4 tsp sea salt in a shallow bowl.
5
Combine the coconut milk and soy sauce in another shallow dish.
6
Sprinkle fish on both sides with the remaining 1/4 tsp salt and black pepper.
7
Dip one side of the fish into the milk mixture and then dredge the dipped side into the panko/coconut mixture.
8
Heat oil in a large nonstick skillet over medium-high heat.
9
Add fish, crust side down, to pan and cook 3 minutes.
10
Transfer fish, crust side up, to an 8x8-inch baking or casserole pan.
11
Bake for 10 minutes or until fish flakes easily.
12
Serve with the salsa.

136

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: ¼ cup unsweetened coconut, shredded, 2 tablespoons panko breadcrumbs, 1 ½ tablespoons macadamia nuts, chopped finely, 1 teaspoon sea salt, divided, and more.

Yes, Coconut Macadamia Nut-Crusted Mahi Mahi W/ Pina Colada Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Coconut Macadamia Nut-Crusted Mahi Mahi W/ Pina Colada Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions