Ingredients with Measurements:
- 4 Mahi Mahi fillets (6 oz each)
- 1 cup of poi (taro root paste)
- 1/2 cup of panko breadcrumbs
- 1/4 cup of macadamia nuts, chopped
- 1/4 cup of coconut flakes
- 1/4 cup of all-purpose flour
- 1 tsp of salt
- 1/2 tsp of black pepper
- 2 eggs, beaten
- 2 tbsp of olive oil
Special Equipment Needed:
- Food processor
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a food processor, pulse the macadamia nuts and coconut flakes until finely chopped. Transfer to a bowl and mix with panko breadcrumbs.
3. In another bowl, mix the flour, salt, and black pepper.
4. In a third bowl, beat the eggs.
5. Season the Mahi Mahi fillets with salt and black pepper.
6. Spread the poi on each fillet, covering it completely.
7. Dredge the fillets in the flour mixture, shaking off any excess.
8. Dip the fillets in the beaten eggs, then coat them with the macadamia nut mixture.
9. Place the fillets on a baking sheet lined with parchment paper.
10. Drizzle the fillets with olive oil.
11. Bake for 15-20 minutes or until the crust is golden brown and the fish is cooked through.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 20g
Carbohydrates: 23g
Protein: 32g
Substitutions for ingredients:
- Instead of Mahi Mahi, you can use any other firm white fish, such as cod or halibut.
- Instead of poi, you can use mashed sweet potatoes or yams.
- Instead of macadamia nuts, you can use almonds or pecans.
- Instead of coconut flakes, you can use shredded coconut.
Variations:
- Add some spice to the macadamia nut mixture by adding cayenne pepper or chili powder.
- For a gluten-free version, use gluten-free breadcrumbs and flour.
- Instead of baking, you can pan-fry the fillets in a skillet with some olive oil.
Tips and Tricks:
- Make sure to season the fish with salt and black pepper before adding the poi.
- Use a food processor to finely chop the macadamia nuts and coconut flakes for a better texture.
- To make the crust extra crispy, spray the fillets with cooking spray before baking.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the fillets on a baking sheet and bake in a preheated 350°F oven for 10-12 minutes or until heated through.
Presentation Ideas:
Serve the fillets on a bed of steamed rice or quinoa, and garnish with chopped cilantro and lime wedges.
Garnishes:
- Chopped cilantro
- Lime wedges
- Sliced avocado
Pairings:
- Steamed rice or quinoa
- Grilled vegetables
- Pineapple salsa
Suggested Side Dishes:
- Coconut rice
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting Advice:
- If the crust is not sticking to the fish, make sure to pat the fillets dry before adding the poi.
- If the crust is not getting crispy, try broiling the fillets for the last few minutes of cooking.
Food Safety Advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Always wash your hands and surfaces thoroughly before and after handling raw fish.
Food History:
Poi is a traditional Hawaiian dish made from taro root. It has been a staple in Hawaiian cuisine for centuries.
Flavor Profiles:
The macadamia nut and coconut crust adds a nutty and slightly sweet flavor to the Mahi Mahi, while the poi adds a unique texture and earthy flavor.
Serving Suggestions:
Serve the Poi-Crusted Mahi Mahi with a side of steamed rice or quinoa, and grilled vegetables for a complete and satisfying meal.
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Region: Hawaiian