Macadamia Crusted Mahi Mahi

Yield 6 portions

Ingredients
6 ea. , 6-8 ounce portions of mahi-mahi

Marinade Ingredients
1-Tablespoon Coleman’s Dry Mustard
1 teaspoon light brown sugar
1 Tablespoon minced, fresh ginger
1 medium yellow onion, minced
1 clove garlic, peeled and thinly sliced
1 green onion, thinly sliced
1 cup Japanese soy sauce

Marinade Method
1. Combine the dry mustard with a little water to make a paste.
2. Combine the mustard paste with the brown sugar, ginger, onions, garlic and Japanese soy sauce.
3. Add the 6 mahi-mahi portions to the marinade. Cover and let the fish marinate in the refrigerator for 2-3 hours.

Preparation Ingredients
1 ½ cups all-purpose flour
1 cup crushed macadamia nuts
6-8 Tablespoons clarified butter (or substitute vegetable oil)
4 tablespoons chopped cilantro
3 limes (or substitute 3 tablespoons lime or lemon juice)
4 Tablespoons white wine (do not use ‘cooking wine’)
6 Tablespoons softened, unsalted butter
2 Tablespoons thick soy sauce

Preparation Method
1. Combine the flour and the macadamia nuts and mix together.
2. Remove the mahi-mahi fillets from the marinade and drain slightly.
3. Coat the mahi-mahi with the macadamia/flour mixture. If the mixture does not adhere you may brush the fish with some of the marinade or a small amount of oil.
4. Put the clarified butter and heat until very hot but not smoking. Add the fish to the hot pan and sauté until done and golden brown, turning once. On average fish requires 10 minutes of total cooking time per 1” of thickness.
5. Remove the fish from the pan and place on a warmed platter. Keep the fish hot.
6. Using a paper towel, wipe out the sauté pan and return to heat.
7. Squeeze the lime juice into the pan and add the white wine. Bring to a boil and let reduce slightly.
8. Add the cilantro and remove the pan from the heat. Immediately add the softened butter and swirl in the pan until the butter melts. The butter sauce should thicken slightly.
9. Pour the sauce over the mahi-mahi fillets. Drizzle the sauce with the thick soy sauce.