Macadamia Mahi Mahi

Adreena Winnfield, Best Teen Chef

Macadamia Encrusted Mahi Mahi

Tools you'll need:



The ingredients:
2-3/4 pounds mahi mahi salt, to taste black pepper, ground, to taste 2 ounces macadamia nuts, ground 4 ounces Panko breadcrumbs, dried 2 ounces cornmeal, yellow 4 fluid ounces clarified butter


Directions:

Salsa

2 ounces shallots, minced
4 ounces pineapple, cut into small dice
4 ounces papaya, cut into small dice 4 ounces mango, cut into small dice 4 fluid ounces lemon butter sauce (*see recipe below) 1 tablespoon chives, minced salt, to taste black pepper, ground, to taste 1 tablespoon coconut, shredded, toasted Cut the mahi mahi into 7-ounce fillets and season them lightly with salt and black pepper. Combine the macadamia nuts and breadcrumbs with the cornmeal and grind them finely in a food processor. Dredge the fish in the ground nut mixture, completely coating each fillet on both sides. Reserve under refrigeration until needed. Heat approximately three-quarters of the clarified butter in a sauteuse pan over medium-high heat. Place the fillets in the pan with the skin side up. Brown the fish fillets and degrease the pan. Place the pan in a 350°F (176.7°C) oven for approximately 8-12 minutes or until the fillets are completely cooked and reach a minimum internal temperature of 145°F (62.8°C) for at least 15 seconds. Do not overcrowd the pan. If all of them do not comfortably fit in the pan at once, cook them in batches. When the fillets are completely cooked, remove them from the pan and reserve in a warm place until needed.
Mahi Mahi

Add the remaining clarified butter to the sauté pan. Add the minced shallots and cook over medium-high heat until they are translucent. Add the diced fruit and continue to cook for approximately 2-3 minutes or until the fruit is tender and thoroughly heated. Remove the fruit from the heat and stir in the lemon butter sauce and minced chives. Season to taste with the salt and black pepper. Garnish the fish by sprinkling shredded toasted coconut on top of the salsa.
Lemon Butter Sauce

1-1/2 fluid ounces dry sherry 1 fluid ounce fish stock, prepared 1/4 tablespoon garlic, chopped 1/4 tablespoon shallot, chopped 1/2 tablespoon lemon juice 12 ounces butter, softened 1/4 teaspoon salt Combine the sherry, fish stock, garlic, and shallots in a heavy-bottomed saucepan. Reduce the volume of liquid by half over medium heat. Stir in the lemon juice. Remove from the heat and incorporate the softened butter a little at a time, whisking briskly until all of the butter is blended in and a smooth emulsion forms. Season with salt and strain through a chinois. Cover the sauce; label, date, and store under refrigeration at 41°F (5°C) or lower.
Cook tips: Serves 6



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