Hawaiian Vibes on a Plate: Macadamia Crusted Mahi Mahi with Lemon Caper Sauce
Ever since I had this macadamia crusted mahi mahi on a trip to the Hawaiian Islands, I knew I had to recreate it at home. The combination of the crispy macadamia nut crust, the flaky white fish, and the tangy lemon caper sauce is simply divine. And let me tell you, it’s surprisingly easy to make!
This macadamia crusted mahi mahi recipe is perfect for a special occasion dinner or a fancy weeknight meal. It’s sure to impress your guests and leave them wanting more.
In this blog post, I’ll guide you through every step of making this delicious macadamia crusted mahi mahi. I’ll also share the recipe for the luscious lemon caper sauce, a perfect complement to the dish. And for a complete Hawaiian-inspired meal, I’ll recommend some easy side dishes like rice pilaf and sauteed bok choy.
So, grab your ingredients, put on your favorite Hawaiian tunes, and let’s get cooking!
Gather your ingredients:
- For the macadamia crusted mahi mahi:
- 4 mahi mahi fillets (or another firm white fish like halibut)
- 3 cups Panko Japanese bread crumbs
- 1 cup grated Parmesan cheese
- 1 cup chopped macadamia nuts
- 1/4 cup chopped fresh basil leaves
- 3 eggs, whisked well
- 1/4 cup coconut milk (optional)
- 1 cup flour, for dredging
- Olive oil, for frying
- For the lemon caper sauce:
- 1/4 cup chardonnay wine
- 1/4 cup chopped onion
- 1/4 cup heavy cream
- 3/4 pound unsalted butter, softened
- Juice of 1 lemon
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 4 tablespoons capers, drained
- 1/4 teaspoon lemon zest
Watch how to make this recipe!
Want to see this recipe come to life? Check out this video where I walk you through the entire process, step-by-step!
Let’s cook!
- Prep the fish: Pat the mahi mahi fillets dry with paper towels. Season them lightly with salt and pepper.
- Make the macadamia crust: In a food processor, combine the Panko breadcrumbs, Parmesan cheese, chopped macadamia nuts, and fresh basil leaves. Pulse a few times until the nuts are coarsely chopped, but not pulverized. You want some texture in the crust!
- Set up your breading station: In three separate shallow bowls, add the flour, whisked eggs with optional coconut milk, and the macadamia nut crumb mixture.
- Bread the fish: Dredge each mahi mahi fillet in the flour, then dip it in the egg mixture, making sure to coat it evenly. Finally, press the fillet firmly into the macadamia nut crumb mixture, ensuring it’s well coated on all sides.
- Heat the oil: Heat enough olive oil in a large skillet over medium heat. The oil should be hot but not smoking.
- Fry the fish: Carefully add the breaded mahi mahi fillets to the hot oil and cook for 3-4 minutes per side, or until golden brown and cooked through. Be careful not to overcrowd the pan, cook the fish in batches if needed.
- Make the lemon caper sauce: While the fish cooks, prepare the sauce. In a saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Deglaze the pan: Pour in the chardonnay wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for a minute or two, allowing the alcohol to cook off.
- Add the cream and simmer: Stir in the heavy cream and bring to a simmer. Reduce heat and let the sauce simmer for 5 minutes, or until slightly thickened.
- Finish the sauce: Remove the pan from the heat and whisk in the lemon juice, salt, chopped chives, parsley, capers, and lemon zest. Taste and adjust seasonings as needed.
- Plate and serve: Plate the cooked macadamia crusted mahi mahi and drizzle generously with the lemon caper sauce.
Tip: Garnish with a lemon wedge and some fresh herbs for an extra touch of elegance.
Perfect Hawaiian Inspired Sides
This macadamia crusted mahi mahi pairs perfectly with several side dishes. Here are a few suggestions:
- Coconut rice pilaf: A classic Hawaiian side dish, fluffy rice cooked with coconut milk and a touch of pineapple for a sweet and savory flavor.
- Sauteed bok choy: A quick and healthy stir-fry with garlic, ginger, and soy sauce, adding a vibrant green color to your plate.
- Grilled pineapple: Grilled pineapple slices add a touch of sweetness and caramelized goodness to complement the savory fish.
- Hawaiian Macaroni Salad: Simple, creamy and a delicious side for this Hawaiian seafood dish.
With these delicious sides, your macadamia crusted mahi mahi becomes a complete Hawaiian-inspired feast! So, fire up the stove, crank up the music, and enjoy a taste of the islands right at home. Mahalo for reading!
Don’t forget to leave a comment below and let me know what you think of this recipe!
I hope this blog post has provided you with all the information and inspiration you need to make this incredible macadamia crusted mahi mahi. With its easy-to-follow instructions, delicious flavors, and versatile side dish options, this recipe is sure to become a favorite in your kitchen. Aloha!
More Hawaiian Recipes
- Huli Huli Chicken
- Kalua Pork
- Grilled Hawaiian Short Ribs
- Garlic Shrimp Pineapple Boats
- Smoked Mahi Mahi
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Macadamia Nut Crusted Mahi Mahi
Recipe by Jason Hill – CookingSessions.comIngredients
- 4 mahi mahi filets or other firm fish like halibut
- 3 cups Panko Japanese bread crumbs
- 1 cup grated Parmesan cheese
- 1 cup chopped macadamia nuts
- 1/4 cup chopped basil leaves
- 3 eggs whisked well
- 1/4 cup coconut milk optional
- 1 cup flour as needed
- Olive oil for frying
Lemon Caper Sauce
- 1/4 cup chardonnay wine
- 1/4 cup chopped onion
- 1/4 cup heavy cream
- 3/4 pound unsalted butter
- 1 lemon juice of
- 1/2 teaspoon salt
- 2 tablespoons chopped chives
- 2 tablespoons chopped parsley
- 4 tablespoons capers
- 1/4 teaspoon lemon juice
Instructions
Make the Sauce
- Heat wine, parsley, chives, onions and lemon juice in a saucepan over medium heat until you reduce the liquid by half. Add the heavy cream to the mixture and simmer for 2 minutes.
- Remove from heat. With a wire whisk, add softened butter in small amounts to wine reduction, whisking rapidly. Pour liquid through a fine strainer and then season with salt. Hold at room temperature.
- Just before serving, stir in the capers and additional lemon juice.
Prepare the Fish
- Place macadamia nuts in a ziploc bag and crush lightly with a mallet. Season mahi filets with salt and pepper, or marinate in my lemon-herb marinade.
- Mix together nuts, panko bread crumbs, Parmesan cheese and basil leaves.
- 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.
- 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.
- 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.
- Serve with rice pilaf, sauteed bok choy and top with the lemon butter caper sauce.
