Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 mahi mahi fillets (6 oz/170 g each), skinless
- 3/4 cup (90 g) macadamia nuts, very finely chopped
- 3/4 cup (45 g) panko breadcrumbs
- 1/2 cup (65 g) all-purpose flour
- 2 large eggs (beat with 1 tsp Dijon, optional)
- 1 lemon (zest + 2 tbsp juice)
- 1 clove garlic, minced
- 3 tbsp cold unsalted butter, cubed
- 2 tbsp neutral oil (avocado/canola)
- 1/3 cup dry white wine or low-sodium chicken broth
- 2 tbsp chopped fresh parsley, divided
- 1 cup jasmine rice + 1 1/2 cups water
- Kosher salt and black pepper
Do This
- 1. Heat oven to 400°F (200°C). Cook rice: 1 cup rice + 1 1/2 cups water + pinch salt; simmer 12 minutes, then rest 10 minutes.
- 2. Mix crust: macadamias, panko, lemon zest, 1/4 tsp salt, pinch pepper, 1 tbsp parsley.
- 3. Pat fish dry; season with 1/2 tsp salt and pepper. Dredge in flour, dip in beaten eggs, press into nut-panko.
- 4. Sear in 2 tbsp oil in an oven-safe skillet: crust-side down 1 1/2–2 minutes until golden; flip 30 seconds.
- 5. Bake 6–8 minutes until fish flakes easily and reaches 145°F (63°C).
- 6. Sauce: sauté garlic 30 seconds; add wine/broth and reduce by half. Off heat, whisk in butter and lemon juice. Spoon over fish; garnish with parsley. Serve with rice.
Why You’ll Love This Recipe
- Golden, crunchy macadamia-panko crust meets tender, flaky mahi mahi.
- Fast and weeknight-friendly, yet elegant enough for company.
- Bright lemon-butter pan sauce brings sunny, island-inspired flavor.
- Serve it simply with fluffy jasmine rice for a complete plate.
Grocery List
- Produce: 1 lemon, 1 clove garlic, fresh parsley
- Dairy: Unsalted butter, 2 large eggs
- Pantry: Mahi mahi fillets (seafood counter), macadamia nuts, panko breadcrumbs, all-purpose flour, jasmine rice, kosher salt, black pepper, neutral oil, dry white wine or low-sodium chicken broth, Dijon mustard (optional)
Full Ingredients
Macadamia-Crusted Mahi Mahi
- 4 mahi mahi fillets, skinless (6 oz/170 g each; about 1 inch thick)
- 1 tsp kosher salt, divided
- 1/2 tsp freshly ground black pepper
- 1/2 cup (65 g) all-purpose flour
- 2 large eggs
- 1 tsp Dijon mustard (optional, whisked into eggs)
- 3/4 cup (90 g) macadamia nuts, very finely chopped (pea-size or smaller)
- 3/4 cup (45 g) panko breadcrumbs
- 1 tsp finely grated lemon zest
- 1 tbsp chopped fresh parsley
- Pinch cayenne or red pepper flakes (optional)
- 2 tbsp neutral oil (avocado, canola, or grapeseed)
Lemon-Butter Pan Sauce
- 1 clove garlic, minced
- 1/3 cup (80 ml) dry white wine or low-sodium chicken broth
- 2 tbsp (30 ml) fresh lemon juice
- 3 tbsp (42 g) cold unsalted butter, cut into cubes
- 1 tbsp chopped fresh parsley
- Kosher salt and black pepper, to taste
Rice & Serving
- 1 cup (185 g) jasmine rice, rinsed until water runs mostly clear
- 1 1/2 cups (355 ml) water
- 1/4 tsp kosher salt
- 1 tsp butter or neutral oil (optional)
- Lemon wedges and a few extra chopped macadamias for garnish (optional)
Step-by-Step Instructions
Step 1: Heat the oven and start the rice
Preheat the oven to 400°F (200°C). In a small saucepan, combine the rinsed jasmine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and cook for 12 minutes. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork and stir in the optional teaspoon of butter or oil.
Step 2: Make the macadamia-panko crust
Finely chop the macadamias until the pieces are small and uniform; avoid large chunks that won’t adhere well. In a shallow dish, combine the chopped macadamias, panko, lemon zest, parsley, 1/4 tsp of the salt, a pinch of pepper, and cayenne if using. Mix well to evenly distribute the nuts through the panko.
Step 3: Season, flour, and egg the fish
Pat the mahi mahi very dry with paper towels. Season both sides with the remaining 3/4 tsp salt and the black pepper. Place the flour in a shallow dish. In a second dish, beat the eggs (and Dijon, if using). Dredge each fillet lightly in flour, shaking off excess, then dip in the beaten eggs, letting excess drip off.
Step 4: Press on the crust
Transfer the egg-dipped fillets to the macadamia-panko mixture. Press firmly so the crust adheres on all sides, especially the top. Set the coated fillets on a plate or tray while you heat the pan; this brief rest helps the crust stick.
Step 5: Sear to golden
Heat the neutral oil in a large oven-safe skillet over medium-high heat until shimmering. Place the fish in the pan crust-side down and sear for 1 1/2 to 2 minutes, until the crust turns light golden. Carefully flip and sear the second side for about 30 seconds. If your skillet is small, cook in batches to avoid crowding.
Step 6: Bake until flaky
Transfer the skillet to the oven and bake for 6 to 8 minutes, depending on thickness, until the fish flakes easily with a fork and an instant-read thermometer in the thickest part reads 145°F (63°C). Move the fish to a warm plate and tent loosely with foil.
Step 7: Make the lemon-butter pan sauce
Return the skillet to medium heat. If there are excessively dark bits, pour off any burned oil, then add a touch of fresh oil if the pan is dry. Add the garlic and sauté for 30 seconds, just until fragrant. Pour in the wine or broth and simmer, scraping up browned bits, until reduced by half, about 2 minutes. Take the pan off the heat and whisk in the cold butter a few cubes at a time to form a glossy sauce. Stir in the lemon juice and parsley; season to taste with salt and pepper. Spoon the sauce over the fish. Serve with fluffy jasmine rice, lemon wedges, and a sprinkle of extra chopped macadamias if you like.
Pro Tips
- For best adhesion, chop macadamias finely (pea-size or smaller) and press the crust on firmly. A quick 5–10 minute chill in the fridge helps the coating set.
- To avoid burning the nuts, keep the sear brief and finish in the oven. If your stove runs hot, reduce to medium for the last 30 seconds of searing.
- Cold butter makes a silkier sauce. Remove the pan from heat before whisking it in so the sauce doesn’t split.
- If your panko is very pale, pre-toast it in a dry skillet for 1–2 minutes until lightly golden before mixing with the nuts.
- Use a light hand with salt if your broth is not low-sodium; taste the sauce before seasoning.
Variations
- Coconut Rice: Cook the rice with 1 cup coconut milk + 1/2 cup water, a pinch of salt, and 1 tsp sugar for subtle island sweetness.
- Tropical Salsa: Serve with a quick pineapple-mango salsa (diced pineapple, mango, red onion, lime juice, cilantro, pinch of salt).
- Gluten-Free: Use gluten-free panko and swap the flour for rice flour or a gluten-free all-purpose blend.
Storage & Make-Ahead
Macadamia-panko mixture can be made 2 days ahead and kept airtight at room temperature. Sauce components can be prepped (minced garlic, chopped parsley, lemon juiced) up to 1 day in advance. Cooked fish is best fresh; leftovers lose crispness but keep up to 2 days in the refrigerator. Reheat on a rack set over a sheet pan at 325°F (165°C) for 8–10 minutes until warmed through; rewarm sauce gently on low. Cooked rice keeps up to 4 days refrigerated; reheat with a splash of water, covered, in the microwave.
Nutrition (per serving)
Approximate: 640 calories; 34 g fat (12 g saturated); 38 g carbohydrates; 2 g fiber; 44 g protein; 540 mg sodium. Calculations include rice and sauce; actual values will vary based on brands and portions.
