This is probably my  favorite fish dish of all time.  I went to Hawaii on my honeymoon 11 years ago and everything there seemed  to be  coated in macadamia nuts! I’m exaggerating, but there were a ton a macadamia nut dishes I had while we were there.   I tried to recreate a local dish for dinner tonight.  I should have taken more pictures while I was prepping.  Sorry. This meal looks fancy and is definitely a company worthy dish but it’s very simple to make.  I served the fish with a mixed green salad and cilantro lime cauliflower rice.  I have  “riced” cauliflower in the food processor and using a big grater.  I think the grater is easier and faster.  I have to chop up the clauiflower and put it into my food processor in multiple matches.  When I use my grater I cut off the leaves and just grate the whole head of cauliflower, starting on one side down to the stem/core and then flipping it over and doing the same on the opposite side. The recipe below is for 2 people.I usually double it to feed me, my husband and our kids.  I hope you enjoy this Hawaiian inspired meal as much as I do!

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Macadamia Nut Crusted Mahi Mahi with Raspberry Lime Salsa

2 6-oz. mahi mahi fillets (I buy frozen wild caught Mahi from Whole foods and thaw it overnight in the fridge)

1/3 cup raw macadamia nuts

3T unsweetened shredded coconut

dash of cayenne pepper

Course Sea salt and pepper

2T macadamia nut oil

1/2 T coconut oil

1 carton of raspberries

1/2 jalapeno, seeded and minced

1/2 T red onion, diced

1T cilantro, chopped

1 lime, juice of

1.  Place macadamia nuts in food processor and chop until they are the consistency of course crumbs

2. Mix chopped macadamia nuts, unsweetened coconut and cayenne pepper together on a plate

3. Rinse mahi fillets and pat dry.  Sprinkle with salt and pepper then coat each fillet in the macadamia nut mixture pressing it into the fish.

4. Melt coconut oil and place in bottom of baking dish so fish doesn’t stick.  Add the  fish to baking dish and drizzle with macadamia nut oil

5. Bake 10-12 min at 425 degrees or until fish is done

6. While fish bakes, combine raspberries, jalapeno, red onion, cilantro and lime in a separate bowl

7. Topped cooked fish with raspberry salsa

 

Cilantro Lime Cauliflower Rice

1 head of cauliflower

1/2 sweet onion, diced

1 garlic clove, minced

1/4 cup cilantro, chopped

1 lime, zest and juice of

1T coconut oil

1. Use food processor or grater to chop  cauliflower to desired “rice” texture

2. Heat coconut oil in a large skillet over medium heat  and cook onions 5 minutes, stirring occasionally.  Add in garlic and cook another minute

3. Add cauliflower rice and cook approximately 7-8 minutes over medium low heat.

4. Remove from heat and add in lime zest, lime juice and cilantro

5. You can also add in salt and pepper to taste if desired.