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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