Macadamia Nut Crusted Mahi Mahi

Oooooh, this one turned out so good!  It was a bit of an experiment because the recipe I was adapting was made for cooking in the oven and I grilled it as well as changed up some of the ingredients.  However, the fish had a great crunchy crust without the oil of frying and had an amazing flavor.  (I hate to say it, Jeff, but this ranks up there for me with your walleye you cooked over Memorial Day weekend - not an easy meal to follow up!) I served it with brown rice and a side salad.  We will be doing this recipe again soon! 

Macadamia Nut Crusted Mahi Mahi
Recipe adapted from www.foodnetwork.com, Alton Brown's Mahi Mahi Recipe

1/2 c. Panko
2.5 oz. macadamia nuts finely chopped
1/4 c. Italian parsley chopped
1 Tbsp. flour (I used whole wheat)
salt/pepper to taste
2 Tbsp. butter melted
1 can coconut milk
4 fillets mahi mahi

Instructions:
In a shallow bowl, combine Panko, macadamia nuts, parsley, flour, and salt/pepper.  Stir in melted butter.

In another bowl, pour coconut milk.

Prepare a pan for grilling by covering it in non-stick aluminum foil.

Dip Mahi Mahi fillets in the coconut milk.  Then, dip fillets in Panko mixture, being sure to carefully coat both sides of the fillet.  Place fillet on prepared grilling pan.  Repeat with other fillets.

Heat grill to medium-high heat.

Place grilling pan on grill and cook fish for 5-6 minutes per side, flipping once.  Fish is done when white and flaky and crust is golden brown.

Husband Rating: 7 out of 10

Food for Thought: This would be another recipe that is easy to prepare ahead of time and place in the freezer for future use.  Simply prepare the fish with it's batter and then wrap each fillet individually in plastic wrap and then tin foil.  When cooking, allow to thaw in the fridge and then unwrap and grill as above.