Recipe of the Month: Edamame and Macadamia Nut Crusted Mahi

Edamame and Macadamia Nut Crusted Mahi

Yield:  4-6 servings Prep Time: 30min. Cook: n/a

1 C. Edemame out of the pod

½ C. Macadamia nuts toasted

½ C. panko crumb

Mahi mahi 4-6, 3oz filets

1tbsp furikake

1 stick butter chopped cold

Tsp salt and pepper

Pan spray

• Using a robo coupe, coarsely chop edemame and macadamia nuts separately.  Store in separate containers.
• Using mixer with paddle attachment or hands. Mix all ingredients together. Crust should hold together slightly when pressed in hand.  Store in fridge up to 2 days or freeze up to 2 months.

Preparing Fish

• Heat oven to 375 degrees. Lightly spray a half sheet pan with non stick spray.  Season mahi with salt and pepper.
• Press about ½ cup of crust atop each filet, careful to cover all the fish. Place in oven and roast until mahi is opaque and cooked through and crust is golden brown, about 3-5 min.
• Serve over rice with white wine butter sauce.

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