I’m working on a more in-depth post for later this week, but thought I would send out this link for my appearance on Charlotte Today this morning to help with those Monday blues.  If macadamia and coconut-encrusted mahi-mahi with mango salsa can’t put a smile on your face then I’m not sure what will.  Happy cooking!

Read on for the recipe…

Macadamia and Coconut-encrusted Mahi-Mahi with Mango Salsa – Printer Friendly Recipe
Serves 4 

For the salsa:
1 mango, peeled, seeded, and cut into ¼-inch cubes
¼ cup finely chopped red bell pepper
½ jalapeño pepper, minced (optional)
1 tablespoon minced cilantro
1 ½ tablespoon extra virgin olive oil
½ tablespoon lime juice

For the fish:
4 (5-6 ounce) mahi-mahi fillets, skin removed
3/4 cup macadamia nuts
3/4 cup unsweetened coconut flakes
6 tablespoons panko breadcrumbs
Salt, to taste
Freshly ground black pepper, to taste
½ cup cornstarch
3 large eggs
Canola oil, for frying

Combine the ingredients for the salsa in a small bowl.  Toss to combine and refrigerate until ready to serve.

Place the macadamia nuts in a blender or small food processor and process until roughly chopped.  Add the coconut flakes and panko breadcrumbs and continue to process until finely ground.   Place the macadamia nut mixture on a small plate and season generously with salt and pepper.

Place the cornstarch on another small plate.  Crack the eggs into a small bowl and beat well.   Add enough canola oil to the skillet to come halfway up the side of the fish fillets (don’t add them yet!).  Heat the oil over medium-high heat until very hot.

Pat the fillets dry with a paper towel and dredge each fillet in the cornstarch.  Shake the fillets well to remove any excess cornstarch.  Dip each cornstarch-coated fillet into the beaten eggs to coat and then place them in the macadamia nut mixture.  Use your hands to pat the macadamia nut mixture onto each fillet.

Carefully add the fillets to the hot oil and cook for about 3-4 minutes on each side. The fish should be golden brown in color. Remove the fillets from the oil and drain on paper towels.  Serve immediately garnished with the mango salsa.