Macadamia Nut Crusted Mahi Mahi with Mango Rum Sauce and Thai Salad — Eggs N Eats

Macadamia Nut Crusted Mahi Mahi with Mango Rum Sauce and Thai Salad — Eggs N Eats

from eggs-n-eats.com
1 servings

I’ve been a little MIA lately. Between the hustle and bustle of the holidays, traveling for work during the winter months, and sneaking in a little much needed vacay, I haven’t had time to pop in and post a new recipe. But I’m back with what might be my favorite creation ever! I’m in full-blown va

Ingredients

  • (4) 4 oz Mahi Mahi filets
  • 1/3 cup panko
  • 1/3 cup shredded coconut, sweetened
  • 1/3 cup macadamia nuts, finely chopped
  • 1 tablespoon finely grated parmesan cheese
  • Zest from 1 lime
  • 2 teaspoons fresh grated ginger
  • 2 teaspoons garlic powder
  • Dash of cayenne pepper
  • Salt, to taste
  • 2 tablespoons coconut oil
  • 2 tablespoons butter
  • Sliced green onions for garnish
  • 1 very ripe mango, diced
  • Juice from 1 orange
  • Juice from 1 lime
  • 2 tablespoons honey
  • 2 tablespoons rum (any kind works, but I used 1 tbsp white rum / 1 tbsp dark rum)
  • Water
  • 1 cup baby spinach
  • 1 cup baby kale
  • 1 cup romaine lettuce
  • 1/2 cup red cabbage, thinly sliced
  • 1/2 cup green cabbage, thinly sliced
  • 1/3 cup shredded carrots
  • 1/2 cup red bell pepper, thinly sliced
  • 1/4 cup green onions, thinly sliced
  • 1 avocado, diced
  • Dried cranberries (amount is your preference)
  • Honey roasted walnuts or peanuts (amount is your preference)
  • Sesame sticks (amount is your preference)
  • Toasted coconut flakes (amount is your preference)
  • Drizzle of balsamic reduction
  • 1/3 cup creamy peanut butter
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 3 tablespoons honey
  • 2 tablespoons lime juice
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon sriracha
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper, to taste
  • 1 teaspoon water (or more depending on desired thickness)

Directions

  1. 1

    Combine panko, coconut, macadamia nuts, parmesan, lime zest, ginger, garlic powder, cayenne, and salt in medium sized bowl.

  2. 2

    Coat Mahi Mahi filets in mixture, then tightly wrap coated filets in plastic wrap and refrigerate for 30 minutes.

  3. 3

    Heat coconut oil and butter in a pan over medium heat. Fry filets until coating is golden brown, about 2-3 minutes per side, or until internal temp reaches 137°F.

  4. 4

    Add diced mango, juice from orange and lime, and honey to a small pan. Simmer for 5 minutes.

  5. 5

    Add rum and water. Simmer for another 2-3 minutes. Turn off heat and let cool for 5 minutes.

  6. 6

    Add mixture to a food processor (or use an immersion blender) and puree. For an even finer sauce, run the mixture through a mesh strainer.

  7. 7

    If mixture is too thick, add more water.

  8. 8

    In a large bowl, combine the spinach, kale, romaine lettuce, cabbages, carrots, bell peppers, and green onions.

  9. 9

    Top with remaining ingredients—amount is your preference—and peanut dressing.

  10. 10

    In a small bowl, whisk together all ingredients.

  11. 11

    If the dressing is too thick, thin with water.

  12. 12

    Lay down a bed of the Thai Salad, add the avocado, dried cranberries, walnuts/peanuts, sesame sticks, and coconut flakes.

  13. 13

    Place one Mahi Mahi filet on top of the salad.

  14. 14

    Drizzle on the Mango Rum Sauce.

  15. 15

    Then drizzle the Peanut Dressing over everything.

  16. 16

    Drizzle some balsamic reduction over everything.

  17. 17

    Top with thinly sliced green onions for garnish.

  18. 18

    Enjoy!