Macadamia Encrusted Mahi with Mango Sauce

[marlaoh]

Macadamia Encrusted Mahi with Mango Sauce

Mahi Ingredients:

2 six-ounce mahi filets, boneless & skinless

¼ cup raw macadamia nuts, coarsely chopped

½ cup all purpose flour

salt and pepper to taste

2 tablespoons canola oil

Method:
Combine flour, macadamia nuts and salt and pepper. Press into both sides of mahi filets.

In a sauté pan over medium high heat, add canola oil and bring to temperature. Cook for three to four minutes per side. Set aside.

Mango Sauce Ingredients:


½ cup pineapple juice
½ tablespoon corn starch, mixed with 1 tablespoon water to form a cornstarch slurry
½ cup mango chunks, cut about the size of a large pea
1 tablespoon cilantro, chopped
1 tablespoon shallots, chopped
2 tablespoons butter
Method:

In a small sauce pan over medium heat, add the butter and shallots and cook until soft. Add the mango and pineapple juice, and bring to a slow boil. Slowly add the cornstarch slurry to thicken (you might not need all of the cornstarch mixture). Add ½ of cilantro.

Place mahi filets on top of a bed of white rice and top with salsa. Garnish with remaining cilantro.