I refuse to come to terms with the fact that Summer is gone. It felt like it just began. So, like I talked about I am hanging onto its coat tails (although, if Summer had to wear a coat that would be a pretty fail of a Summer) for dear life.
You know how I am doing this? Besides umbrellas in my morning coffee, of course. I am making everything with pineapple and macadamia nuts (this is a warning of recipes to come guys, FYI.) If I just put on a couple extra sweaters and close my eyes and determine where I am in the world based solely on taste, then I am in Hawaii right now.
Sometimes I even get carried away and can hear the sound of crashing waves and smell that fresh, ocean breeze.
Then, I open my eyes and realize the crashing waves are just rain and that ocean breeze? Oh that’s just the smell of my laundry detergent from the 600 sweaters I’m wearing since it is negative 10000 degrees outside. I cry.
Now that I have completely gone and depressed myself, and maybe you too, let’s try to bring this back to happy town but talking about the yumminess that is this dish.
Mahi Mahi is in my top 3 of favorite sea critters to put into my belly. It is meaty and filling, and doesn’t taste “fishy” at all. Additionally, it’s super high in protein and low in calories and fat. Plus, it is just really, really fun to say. Mawwwheee mawwhhheeeee.
Sorry, I’ll stop.
This is probably one of the quickiest-easiest-but-guess-what-it-looks-sooooo-fancy meals I have ever made. It’s like something you would get at those uppity restaurants where they come around after they give you bread, and wipe the crumbs off the table with a crumb-wiping device. I seriously had that happen once, it was weird guys. I like my crumbs on the table thank you very much.
Now, let’s talk about one of my favoritest things ever: texture. This fish has that. And, lots of it. Covering the Mahi Mahi with a Hawaiian hug (or macadamia nut coating, if you wanna be boring and call it that) prevents it from getting dried out, overcooked and just plain yuck. Have you ever had over-cooked fish? I hope that is a no, and that it stays that way. You know what else this coating does? It goes crispy, crunchy, and has that perfect hint of sweetness that I am just dying over.
It’s a really good thing I’m married to nurse, ’cause I have noticed that I die over many, many things.
The best part? If you serve this to guests they will think you were slaving allllll day long and that you TOTALLY deserve that second (maybe third?) glass of wine.
But, if you sit around and eat it with your cats, you should probably have a couple of glasses anyways, you classy person you.
- ¼ Cup Macadamia nuts
- ½ Tbsp Coconut oil, melted
- 2 Fillets of Mahi Mahi
- Pineapple tidbits for garnish.
- Preheat oven to 350 degrees.
- Grease a small baking dish with cooking spray.
- In a food processor, crush the macadamia nuts until they form small crumbs. This will just take a few seconds, don’t over process or you will have macadamia nut butter. Spread the crumbs onto a plate.
- Brush the Mahi Mahi fillet with melted coconut oil and press the top of each into the macadamia crumbs.
- Place the fillets in the baking dish and bake for 20 min.
- Turn your oven to HIGH broil and broil for 5 minutes, until the nuts have gone golden and toasty.
- Garnish with pineapple tidbits and devour!