Macadamia Crusted Mahi Mahi

Inspired by a dish I’ve enjoyed on the Hawaiian Islands, this macadamia crusted mahi mahi recipe is delicious served with a lemon-caper butter sauce, rice pilaf and sauteed bok choy. If you like, you can marinate the fish beforehand in my lemon-herb marinade.

Macadamia Crusted Mahi Mahi

Serving Size: 4

Macadamia Crusted Mahi Mahi


  • 4 fish steaks (mahi, halibut, swordfish, sea bass)
  • 3 cups Panko (Japanese) bread crumbs
  • 1 cup Parmesan cheese, grated fine
  • 1 cup macadamia nuts, chopped fine
  • 1/4 cup chopped basil leaves
  • 1 egg whisked with 1/4 cup coconut milk
  • 1 cup flour
  • Olive oil for frying
  • Lemon-Herb Marinade (optional)
  • Lemon Caper Butter Sauce (optional)


  1. Place macadamia nuts in a ziploc bag and crush lightly with a mallet.
  2. Season mahi filets with salt and pepper, or marinate in my lemon-herb marinade.
  3. Mix together nuts, panko bread crumbs, Parmesan cheese and basil leaves.
  4. Get three shallow containers. Place egg-coconut milk mixture in one container, 1 cup flour in another container, and the panko mixture in the third container.
  5. Using one dry hand and one wet hand, coat each fish filet in the flour followed by the egg wash and panko crumbs. Pack well and set on a clean plate.
  6. When all the fish has been coated, heat a skillet with 1-2 tablespoons of olive oil and fry fish approximately 5 minutes on each side on medium-high heat. Do not overcook.
  7. Serve this recipe for Macadamia Crusted Mahi Mahi with rice pilaf, sauteed bok choy or cabbage slaw and top with my lemon butter caper sauce.

Recipe by Jason Hill /