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
August 14, 2012
This easy recipe is the perfect starting point for any dish featuring fried chicken breasts. You can top it with a melted lemon, butter, caper sauce to make it a schnitzel (which is what I did), slice it and toss with greens for a salad with crunch or throw in between buns for a classic chicken sandwich, with pickles, of course. I prefer to buy the thin cutlets instead of pounding them out myself. This shaves about 10 minutes from your prep time and allows you to get dinner on the table that much quicker. However you choose to serve it, this basic recipe calls for just a few ingredients that you’re bound to have in your cabinets, which makes it the perfect go-to week night meal when you think your only option is delivery!
Panko Crusted Chicken
- ½ cup flour
- 3 eggs, beaten
- 1 cup panko (Japanese Bread Crumbs)
- 1 pound package of thinly pounded boneless, skinless chicken cutlets
- Salt and pepper
- ½ cup canola oil
- Set flour, eggs and panko in three separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko.
- In a large skillet, heat canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes per side. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt.