Baked Mahi-Mahi with Macadamia Crust

Name: Baked Mahi-Mahi with Macadamia Crust
Yield: Makes 4 servings
Ingredients: 4 filets of mahi-mahi or Spanish mackerel; 1/2 cup lime juice; 2/3 cup plain dry breadcrumbs; 1/2 cup macadamia nut halves; 2 TB. freshly chopped parsley; 2 tsp. freshly chopped rosemary; 1/2 tsp. salt or to taste; 1/3 cup olive oil

From: The Complete Idiot's Guide to American Cooking

Servings: Makes 4 servings

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Ronnie's Notes

A dish suitable for everyday or company dinners. If you can’t get mahi-mahi, substitute pompano, grouper, striped bass or Spanish mackerel. Mahi-mahi is called dolphinfish, but it is not related to dolphins.

Prep time: less than 15 minutes

Region: West

Ingredients

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Instructions

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Place the fish in a glass, ceramic or other non-reactive dish.

Pour all but 1 TB.

of the lime juice over the fish.

Let fish rest about one hour.

Preheat the oven to 350 degrees.

Place breadcrumbs and nuts in a food processor or blender and pulse quickly to combine the ingredients as fine crumbs.

Place the crumbs in a dish and mix in the parsley, rosemary, salt, olive oil and remaining lime juice.

Place fish in a baking dish.

Press the crumb mixture onto the tops of the filets.

Bake or until they have cooked through.

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