Kona Coast Mahi Mahi Recipe
Ingredients
| Lime-Ginger-Butter Sauce | ||
| 1-1/4 to 1-1/2 lbs. mahi mahi, sea bass, halibut, perch, Pacific barracuda or other fish fillets | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| Macadamia nuts | 3/4 Cup (16 tbs), finely chopped | |
| Egg | 1 | |
| Water | 1 Tablespoon | |
| Butter/Margarine | 2 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| Lime | 4 | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Prepare Lime-Ginger-Butter Sauce; set aside.
Rinse fish; pat dry with paper towels.
Cut fish into 4 equal portions.
Season with salt and pepper.
Lightly coat with flour; gently shake off excess flour.
Pour nuts into a shallow dish.
In another shallow dish, beat together egg and water.
Dip flour-coated fish in egg mixture, then roll in nuts until evenly coated on both sides.
Heat butter or margarine and oil in a large skillet.
Add fillets; over medium-high heat, pan-fry 3 to 4 minutes on each side until outside is browned and fish tests done.
Arrange on a platter.
Rinse fish; pat dry with paper towels.
Cut fish into 4 equal portions.
Season with salt and pepper.
Lightly coat with flour; gently shake off excess flour.
Pour nuts into a shallow dish.
In another shallow dish, beat together egg and water.
Dip flour-coated fish in egg mixture, then roll in nuts until evenly coated on both sides.
Heat butter or margarine and oil in a large skillet.
Add fillets; over medium-high heat, pan-fry 3 to 4 minutes on each side until outside is browned and fish tests done.
Arrange on a platter.
Chef
