Macadamia And Coconut Crusted Mahi Mahi With Pineap

Name: Macadamia And Coconut Crusted Mahi Mahi With Pineapple Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salsa; 1 whole pineapple; 1/4 cup red onion, minced; 1 green onion, thinly sliced; 1 serrano chili, minced; 1 cup cilantro leaf, coarsely chopped; 1 tablespoon lime juice; 1/2 teaspoon garlic salt; freshly ground black pepper; For the fish; 1 cup roasted and salted macadamia nut; 1/2 cup seasoned breadcrumbs; 3 tablespoons shredded coconut; 1 egg, beaten; 1 tablespoon extra virgin olive oil; 1 tablespoon butter; 4 mahi mahi fillets (about 6 oz each)

Servings: persons

For the salsa
1 whole pineapple
1/4 cup red onion, minced
1 green onion, thinly sliced
1 serrano chili, minced
1 cup cilantro leaf, coarsely chopped
1 tablespoon lime juice
1/2 teaspoon garlic salt
freshly ground black pepper
For the fish
1 cup roasted and salted macadamia nut
1/2 cup seasoned breadcrumbs
3 tablespoons shredded coconut
1 egg, beaten
1 tablespoon extra virgin olive oil
1 tablespoon butter
4 mahi mahi fillets (about 6 oz each)

1
To make the salsa, prepare the pineapple by slicing off the top and the bottom, and cutting off the sides to remove all of the skin. Cut the peeled pineapple into 4 sections lengthwise, and remove the woody core in the middle. Dice the pineapple into 1/2 inch chunks.
2
Combine the diced pineapple with the remaining salsa ingredients and set aside.
3
In a food processor, finely grind the macadamia nuts. Mix well with the breadcrumbs and coconut.
4
Heat the butter and olive oil over medium/ medium-high heat. Dip the mahi mahi fillets in the egg mixture, then coat well with the nut mixture. Fry for about 3-5 minutes on each side, or until cooked through and crispy on the outside.
5
Top with the pineapple salsa.

183

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the salsa, 1 whole pineapple, 1/4 cup red onion, minced, 1 green onion, thinly sliced, and more.

Yes, Macadamia And Coconut Crusted Mahi Mahi With Pineapple 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!

Macadamia And Coconut Crusted Mahi Mahi With Pineapple Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions