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Baked Mahi-Mahi With Macadamia Crust

From The Complete Idiot's Guide to American Cooking

4 filets mahi-mahi (see note)
1/2 cup lime juice
2/3 cup plain dry breadcrumbs
1/2 cup macadamia nuts, chopped
2 tablespoons fresh parsley, freshly chopped
2 teaspoons fresh rosemary, freshly chopped
1/4 teaspoon salt, or to taste
1/3 cup olive oil
Yields 4 servings.

Place fish in a glass, ceramic or other nonreactive dish. Pour all but 1 tablespoon lime juice over fish. Let fish rest about 1 hour.

Preheat oven to 350 F.

Place breadcrumbs and nuts in a food processor or blender. Pulse quickly to combine ingredients as fine crumbs. Place crumbs in a bowl and mix in parsley, rosemary, salt, olive oil and remaining lime juice.

 

Place fish in a baking dish. Press crumb mixture onto tops of filets. Bake 20 to 25 minutes, or until filets are thoroughly cooked through.

Note: Pompano, grouper, striped bass or Spanish mackerel may be substituted for mahi-mahi.

(Updated: 09/20/10 SG)


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