On a recent trip to Florida, I ordered a macadamia nut crusted fish that sounded delicious. Unfortunately, it was breaded in a thick batter that rendered the flavor of the macadamias indistinguishable. On the whole, it was rather tasteless, but I liked the idea so much I had to come home and find a way to make my own. This low carb macadamia nut crusted mahi mahi recipe is far from tasteless, believe me. And the strawberry salsa makes a delicious and colorful topping.
- 1 1/2 cup diced fresh strawberries
- 1 jalapeño, seeded and minced
- 1 tbsp diced red onion
- 1 tbsp chopped cilantro
- 1 tsp lime zest
- Juice of half a lime
- 1 tbsp coconut oil
- 2 oz salted roasted macadamia nuts
- 2 tbsp unsweetened shredded coconut
- 1/8 tsp cayenne pepper
- 4 6-ounce mahi mahi filets
- Salt and pepper to taste
- 2 tbsp macadamia nut oil
- For the salsa, combine strawberries, jalapeño, red onion, cilantro, lime zest and lime juice in a small bowl. Stir and let sit at least 20 minutes for flavours to meld.
- Preheat oven to 425F. Place coconut oil in a 9×13 inch glass or ceramic baking dish and place in oven to melt. Remove from oven.
- Chop macadamia nuts in a food processor until they resemble coarse crumbs. Transfer to a bowl and add shredded coconut and cayenne pepper.
- Pat mahi mahi filets dry with a paper towel and place in prepared baking dish. Sprinkle with salt and pepper.
- Sprinkle macadamia nut mixture over filets and press lightly to adhere. Drizzle with macadamia nut oil.
- Bake 9 to 11 minutes, depending on thickness of filets, until fish flakes easily with a fork.
- Serve with strawberry lime salsa on top.