- Cooking Time: 40
- Servings: 6
- Preparation Time:
BackstoryMy Family LOVED this..I admit its time consuming but im not a huge fish fan and even I LOVED it!!!
It reminded us of when we were in Hawaii!
- 2 ounces macadamia nuts
- 4 ounces plain bread crumbs
- 6 (6 ounce) mahi mahi fillets
- 4 ounces butter
- 2 ounces shallots, diced
- 4 cups chicken stock
- 4 ounces pineapple, rough chopped
- 4 ounces papaya, rough chopped
- 4 ounces mango, rough chopped
- 1 tablespoon shredded coconut
- 2 habanero peppers, seeded
- salt and pepper to taste
- white sugar to taste
- Preheat oven to 375 degrees F
- In a food processor or blender, pulse together macadamia nuts and breadcrumbs until finely ground.
- Pour nut mixture onto a plate, and coat fish fillets on both sides.
- Heat butter in a large skillet over medium heat.
- Fry fillets on both sides until nuts are golden brown.
- Remove to a baking pan.
- Add shallots to skillet, and cook until translucent.
- Stir in chicken stock.
- Mix in pineapple, papaya, mango, coconut, and habanero peppers.
- Season with salt, pepper, and sugar to taste.
- Simmer until sauce is thick, about 30 minutes.
- Strain to remove peppers, fruit, and shallots.
- Reserve sauce in a pan over low heat.
- Bake mahi mahi in preheated oven about 10 minutes, until internal temperature reaches 140 degrees F.
- Remove fish, and lightly coat with sauce.