Mai-Kai'S Macadamia Nut-Encrusted Grouper Or Mahi-M

Name: Mai-Kai'S Macadamia Nut-Encrusted Grouper Or Mahi-Mahi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup peeled and diced papaya; 1/2 cup peeled and diced mango; 1 orange, cut into wedges; 1/2 cup diced fresh pineapple; 1 tablespoon Grand Marnier; 1/2 cup cider vinegar; 1/4 cup brown sugar; 1/2 cup orange juice, plus; 2 tablespoons orange juice; 1 1/2 tablespoons cornstarch; 3 cups hawaiian macadamia nuts, ground; 3 garlic cloves, chopped; 3 tablespoons chopped fresh basil; 3 tablespoons chopped fresh cilantro; 4 (8 ounce) grouper fillets; salt & freshly ground black pepper, to taste; 4 lemon wedges; 1/4 cup flour; 2 eggs, beaten; vegetable oil, for frying

Servings: persons

1/2 cup peeled and diced papaya
1/2 cup peeled and diced mango
1 orange, cut into wedges
1/2 cup diced fresh pineapple
1 tablespoon Grand Marnier
1/2 cup cider vinegar
1/4 cup brown sugar
1/2 cup orange juice, plus
2 tablespoons orange juice
1 1/2 tablespoons cornstarch
3 cups hawaiian macadamia nuts, ground
3 garlic cloves, chopped
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh cilantro
4 (8 ounce) grouper fillets
salt & freshly ground black pepper, to taste
4 lemon wedges
1/4 cup flour
2 eggs, beaten
vegetable oil, for frying

1
Combine fruits and Grand Marnier; let macerate 30 minutes to 1 hour.
2
Mix vinegar, brown sugar and 1/2 cup orange juice in a nonreactive saucepan. Cook over medium heat until sugar melts. Add fruit and heat through. Dissolve cornstarch in remaining orange juice and stir into sauce. Heat, stirring, until boiling and thickened. Keep warm.
3
Place macadamia nuts, garlic, basil and cilantro in blender or food processor fitted with the metal blade. Blend to chop fine (do not overprocess or you will have nut butter) and place on a plate. Season fish with salt, pepper and squeeze a wedge of lemon over each fillet. Place flour on a plate and eggs in a wide bowl. Dredge fillets in flour, then in egg and finally in macadamia mixture.
4
Heat about 1/8-inch oil in a skillet over medium-high heat. Add the fish fillets, do not crowd, this may have to be done in batches. Cook about 3 minutes until golden. Turn once and cook through. Be careful to regulate temperature as nut coating will burn easily. Serve with fruit sauce.

386

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 20 ingredients. The key ingredients include: 1/2 cup peeled and diced papaya, 1/2 cup peeled and diced mango, 1 orange, cut into wedges, 1/2 cup diced fresh pineapple, and more.

Yes, Mai-Kai'S Macadamia Nut-Encrusted Grouper Or Mahi-Mahi falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mai-Kai'S Macadamia Nut-Encrusted Grouper Or Mahi-Mahi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions