Macadamia-Crusted Mahi Mahi

Macadamia-Crusted Mahi Mahi

No way am I getting in my car today; I know we weren’t hit as hard as predicted but there’s still a lot of snow to shovel, and I’d rather cook. it’s a pantry staple kind of a day-all ingredients used will be from the freezer and pantry. I’ve frozen mahi-mahi fillets, and staples such as rice, beans, nuts and flour.

Like pairing wine with food, it’s fun to pair nuts with varieties of fish; certain fish fillets, in particular, lend themselves to a quick pan-fry with a nutty crust. Walnuts and pecans are wonderful with walleye and trout fillets, pistachios and macadamia great with mahi-mahi.

Today I can’t be so selective; I’ll just use the nuts roaming around in my pantry. I’ve a mixed bag purchased from Trader Joe’s that had alot of pistachios, cashews and macadamia nuts; perfect for mahi mahi.

A perfect snowed-in dish; wonderful served with seasoned brown rice tossed with a can of drained black beans.

Here’s another great snowed-in pasta dish: Spinach Pasta with Tuna and Capers. I wrote it during the February 2010 snow storm-sometimes the best dishes are born from your cupboard’s suggestions.

Be safe! Have fun! (Anyone up for snow cones?)

Recipe: Macadamia-Crusted Mahi Mahi


  • 1/2 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 1 cup panko (Japanese bread flakes)
  • 1 cup ground nuts, such as macadamia or pistachios
  • 1/2 cup minced fresh parsley
  • 4 pieces mahimahi fillets, apx. 6 ounces each
  • 1/4 cup peanut or grape seed oil
  • Lime wedges


  1. In three dishes, each large enough to accommodate a fillet, place flour, egg and panko, combined with nuts and parsley.
  2. Season the fillets with kosher salt and freshly ground pepper and dredge each fillet in flour. Dip each fillet in the eggs then the panko-nut mixture, coating both sides and pressing lightly to adhere.
  3. In a large sauté pan, heat the oil over medium-high heat and sauté the fish until golden brown on each side and cooked thoroughly, 4-5 minutes on each side. Serve with lime wedges.

Time: 35 minutes

Number of servings (yield): 4

Copyright © Peggy Lampman’s dinnerFeed.

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