September 9, 2013
I’m always looking to incorporate more fish and seafood in our weekly dinners and this recipe is so easy and delicious, it’s perfect for a quick, healthy meal any day of the week.
I’ve tweaked the original recipe a bit by adding shredded coconut and cayenne to the “crust” mixture and it is so tasty! You could sub another nut if you don’t have macadamian nuts on hand. Tip: Keep your nuts in the freezer to make them last longer. I think pistachios or cashews would also work nicely.
To bring this meal together, I like to roast a fresh veggie in the oven while it’s preheating for the fish (and while the fish is baking) and serve with a cold salad I’ve prepped on Sunday for the week, like a Farro Salad. So you’ve got your dinner cooking in the oven with minimal clean-up. A win-win for a weeknight meal!
Macadamia Nut Crusted Mahi-Mahi
- 1 1/4 cups coarsely ground, roasted macadamia nuts (I pound them in a plastic bag with a mallet)
- 1/2 cup panko
- 1/4 cup shredded coconut
- a pinch of cayenne (more for more kick)
- 2 tablespoons all-purpose flour
- 1/4 cup butter, melted
- Vegetable oil, for brushing foil
- 4 mahi mahi fillets (I love the frozen fillets from Whole Foods)
- salt and pepper
- 2 tablespoons coconut milk
Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, coconut, cayenne, flour, and butter. Set aside.
Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 10 minutes, or until the crust is golden brown.
Remove from the oven and allow to stand 10 minutes before serving.
Be sure to check out more #WeekDaySupper recipes this week from my fellow foodies!
Tuesday – Healthy. Delicious. – Thai Corn Chowder
Wednesday – Wednesday – Daily Dish Recipes – Guacamole Avocado Pasta
Thursday – Foxes Love Lemons – Squash & Ricotta Gemelli Saute
Friday – Mama’s Blissful Bites – Bacon Wrapped Pork Tenderloin with Honey Glaze
February 21, 2011
We’re friends with another couple that loves to cook as much as we do. We have each over for themed meals and this time it was our turn. We opted for Asian night and the full menu is below. Today I’ll be sharing the recipe for Thai Ribs which I came across in the Feb. 2011 issue of Bon Appetit. The only thing I changed/added was a serrano chili, because, well…why not?
Coconut Chicken Soup
Shrimp and Tofu Pad Thai ~ Thai Shortribs
- 6 pounds meaty spareribs (about 2 racks), cut into 2-rib portions
- Boiling water
- 2 large lemongrass stalks
- 1/2 cup plus 6 tablespoons tamari soy sauce
- 1/2 cup (packed) golden brown sugar
- 1/2 cup dry Sherry
- 2 tablespoons Thai peanut sauce
- 2 tablespoons Asian sesame oil
- 4 large garlic cloves, peeled
- 1 serrano chili pepper, roughly chopped
- 1 1 1/2-inch piece fresh ginger, peeled, chopped
- 3/4 cup canned unsweetened coconut milk
Preheat oven to 350°F. Arrange ribs in single layer in large roasting pan. Add just enough boiling water to cover ribs. Cover pan with foil. Oven-braise ribs until almost tender, about 1 1/2 hours.
Meanwhile, cut bottom 2 inches from each lemongrass stalk (discard upper portions). Slice lemongrass into thin rounds; place in blender. Add 1/2 cup tamari, sugar, Sherry, peanut sauce, sesame oil, garlic, and ginger; blend until almost smooth. Blend in coconut milk and remaining 6 tablespoons tamari for marinade.
Cool ribs, still covered, 30 minutes. Transfer ribs to heavy-duty 2-gallon resealable plastic bag; discard braising liquid. Pour marinade into bag. Seal top and turn several times to coat ribs evenly. Refrigerate overnight, turning occasionally.
Preheat oven to 350°F. Using tongs, arrange ribs in single layer on large rimmed baking sheet. Spoon marinade from bag over ribs. Roast uncovered until ribs are very tender, basting often with marinade, about 1 1/2 hours. Arrange ribs on platter. Scrape marinade into pitcher for sauce; spoon off fat that rises to surface. Brush sauce generously over ribs and serve remaining sauce alongside.