Recipe from: Chef Tylun Pang’s “What Maui Likes To Eat”
- 2 tablespoons melted butter
- 4 (5-ounce) mahimahi fillets
- Salt and pepper to taste
For the nut crust:
- 1⁄2 cup finely chopped macadamia nuts
- 1⁄2 teaspoon chopped parsley
- 1⁄2 cup panko (Japanese-style bread crumbs)
- 1⁄2 teaspoon paprika
For the tomato ginger sauce:
- 1 cup seeded and diced (1⁄4-inch) tomato
- 1⁄4 cup finely diced Maui onion
- 1 tablespoon finely sliced green onions
- 2 teaspoons finely minced pickled ginger
- 2 tablespoons olive oil
- 4 tablespoons butter
Directions: Preheat the oven to 400 degrees.
To make the nut crust, chop the nuts and parsley per the instructions in the ingredients list. Mix the nuts, parsley, panko, and paprika in a shallow pan and set aside.
To make the sauce, prepare the tomato, onion, green onions, and ginger per the ingredients list. Heat the olive oil in a sautée pan over medium heat; add the chopped onion and cook until soft. Add the diced tomatoes and pickled ginger and cook for 1 to 2 minutes. Whisk in the butter. When it has melted, turn off the heat under the
pan and add the green onions. Season with salt and pepper to taste. Cover the sauce
to retain heat.
Melt the butter in a small saucepan or the microwave. Season the mahimahi fillets with salt and pepper. Coat the fillets with the nut crust mixture. Put the fillets in a baking pan and drizzle with the melted butter. Bake the fillets in the 400 degree oven until the crust is nicely browned, about 10 minutes.
Serve the cooked fish on top of the finished tomato and ginger sauce.