Island Inspiration - Week 1 - Macadamia nut-crusted fillet of Mahi Mahi

We spent 2 amazing weeks in Hawaii a few years ago visiting the Kauai and the North shore of Oahu. It is so wonderful to come back to beautiful Kauai, my favorite Hawaiian Island. This laid back, peaceful piece of paradise has a little something for everyone. The rough, rugged beauty of the Nā Pali coast, it's sometimes inhospitable waves crashing against the rocks and caves, sometimes revealing wonderful beaches. The Waimea canyons (aka mini Grand Canyon) with its beautiful shades red and green, waterfalls, rivers and streams still cutting and carving the rocks. The Kilauea Lighthouse and Wildlife Refuge providing a beacon to boats out at sea and serving as the gateway to the beautiful North shore. The breathtaking beaches of the Kauai North shore - Anini, Lumahi, Hideaway and Ke'e to name a few of my favorites with the backdrop of the green green hills. The cascading waterfalls of Wailua with its lush fern grotto and tropical paradise gardens. And of course one of my greatest passions, the wonderful fresh delicious produce crafted into the most delicious recipes. I will be sharing several of these recipes. Join me in September as I take a culinary journey to the beautiful Islands of Hawaii for my Island Inspiration series. Today I am sharing my recipe for Macadamia nut-crusted fillet of Mahi Mahi. Enjoy!

Preparation time: 5 minutes (does not include marinating time)

Cooking time: 15 minutes

Total time: 20 minutes

Ingredients (serves 4)

1lb/16oz/454g Mahi Mahi fillets - 4 pieces, skin intact

100g/3.5oz raw unsalted macadamia nuts

4 tablespoons olive oil

2 cloves garlic, minced

½ onion (½ cup), chopped finely

¼ teaspoon allspice, ground

Freshly ground black pepper to taste

Salt to taste

Method

  1. Place fish fillets in a large shallow bowl so they do not overlap each other, do not remove the skin from the back of the fillet

  2. Mix 2 tablespoons of olive oil, garlic, onions, allspice, black pepper and salt in a small bowl and spoon over fish fillets, cover and allow to marinate for at least a couple of hours (note: fish marinated overnight will yield better flavor)

  3. Grind macadamia nuts in a blender or food processor. Spread ground macadamia nuts on a flat surface such as a chopping board and place the fleshy side of the fish fillet in the macadamia nuts so they stick to the surface of the fish fillet

  4. Heat remaining olive oil a large pan over low heat

  5. On low heat, cook the fish fillets for about 3-5 minutes on the fleshy side (side coated with macadamia nuts) until light golden brown and then increase to medium heat and cook the skin side for about 10 minutes

Note: This dish goes particularly well with a coconut basil sauce or coconut yogurt sauce and purple Hawaiian sweet potatoes or pineapple fried rice

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