Mac Nut Crusted Mahi Mahi with Coconut Chili Lime Vinaigrette

40 min
8 to 12 servings


1 lb
1 cup
macadamia nuts (chopped)
1 Tbsp
garlic (chopped)
2 Tbsp
thyme (chopped)
2 Tbsp
parsley (chopped)
lemons (juice and zest)
salt & pepper (to taste)
4 pieces
mahi mahi (4 oz. each)
2 cup
sweet Thai chili sauce
1 cup
coconut milk
1 Tbsp
ginger (minced)
1 Tbsp
garlic (minced)
1/2 cup
cilantro (chopped)
1/4 cup
lime juice
1 lb
choy sum (poached)
Prep Time:
20 min
Cooking Time:
20 min
Total Time:
40 min


In a medium bowl, soften butter and add macadamia nuts, garlic, thyme, parsley, lemon juice, zest, salt and pepper and mix well. Season fish with salt and pepper. Sear fish on both sides and cool. Spoon macadamia nut butter over the fish than bake in the oven for about 8 minutes at 350°. 

In a sauce pan, add the sweet Thai chili sauce, coconut milk, ginger, garlic, cilantro and lime juice and heat until warm throughout. To plate, place the fish with poached choy sum and spoon sauce around the fish and enjoy. 

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