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|Macadamia Nut Crusted Mahi Mahi|
"This is an improbable Hawaiian recipe that utilizes local substances to create a succulent hot and sweet entree."
- 2 oz macadamia nuts
- four ounces simple bread crumbs
- 6 (6 ounce) mahi mahi fillets
- four ounces butter
- 2 ounces shallots, diced
- 4 cups chicken inventory
- 4 oz. Pineapple, hard chopped
- 4 oz papaya, rough chopped
- 4 oz mango, rough chopped
- 1 tablespoon shredded coconut
- 2 habanero peppers, seeded
- salt and pepper to flavor
- white sugar to taste
|Prep : 35M||Cook : 6M||Ready in : 1H20M|
- Preheat oven to 375 ranges F (one hundred ninety degrees C).
- In a food processor or blender, pulse collectively macadamia nuts and breadcrumbs till finely ground. Pour nut aggregate onto a plate, and coat fish fillets on each sides.
- Heat butter in a huge skillet over medium warmth. Fry fillets on both sides till nuts are golden brown. Remove to a baking pan.
- Add shallots to skillet, and cook till translucent. Stir in fowl stock. Mix in pineapple, papaya, mango, coconut, and habanero peppers. Season with salt, pepper, and sugar to taste. Simmer till sauce is thick, about 30 minutes. Strain to put off peppers, fruit, and shallots. Reserve sauce in a pan over low warmness.
- Bake mahi mahi in preheated oven approximately 10 mins, until internal temperature reaches one hundred forty levels F. Remove fish, and gently coat with sauce.
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