Macadamia Crusted Mahi Mahi

Inspired by a delicious seafood restaurant I discovered on the Hawaiian Islands, this macadamia crusted mahi mahi recipe is served with a lemon and caper butter sauce and rice pilaf. This dish makes a beautiful presentation for a dinner party.

Macadamia Crusted Mahi Mahi

Macadamia Nut Crusted Mahi Mahi

Recipe by Jason Hill –
Chef Jason Hill shares this delicious macadamia mahi mahi recipe in this episode of "Chef Tips."
Inspired by a recipe he discovered on the Hawaiian Islands, this macadamia crusted mahi mahi is delicious served with a lemon and caper butter sauce, rice pilaf and sauteed bok choy.
This dish makes a beautiful presentation for a dinner party!
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Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Main Course
Cuisine Hawaiian
Servings 4


  • 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


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.
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Keyword fish, Hawaiian recipes, lemon, mahi mahi, seafood
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