Juicy Macadamia Crusted Mahi Mahi

If you ask me, macadamia crusted mahi mahi is one of those dishes that sounds fancy but is actually pretty simple to make.

This island-inspired fish dish brings together the buttery crunch of chopped macadamia nuts with fresh mahi mahi fillets. The golden-brown crust adds just the right amount of texture to the flaky white fish underneath.

It’s topped with a light squeeze of lemon and fresh herbs that bring out the natural flavors of the fish. The whole thing comes together in less than 30 minutes, making it perfect for both weeknight dinners and casual entertaining.

It’s the kind of meal that feels special without being fussy, and works just as well for a quiet dinner at home as it does for company.

What Kind of Macadamia Nuts Should I Use?

For this recipe, dry roasted and salted macadamia nuts are your best bet since they already have great flavor built in. While you can use raw macadamia nuts, they won’t contribute the same depth of flavor to your crust. When shopping, look for whole nuts rather than pieces – they’ll be fresher since they’re less exposed to air, and you can always chop them yourself. Just make sure your nuts aren’t stale by giving them a quick smell (they should have a sweet, buttery aroma) and avoid any that look discolored or shriveled. If you’re watching sodium, you can use unsalted macadamias and adjust the salt in the recipe to taste.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this fish dish:

• Mahi Mahi: If you can’t find mahi mahi, try using other firm white fish like halibut, cod, or grouper. Just keep in mind that cooking times might need to be adjusted slightly depending on the thickness of your fillets.
• Macadamia nuts: While macadamias give this dish its signature flavor, you can use crushed cashews or almonds instead. They’ll provide a similar crunch, though the taste will be slightly different.
• Coconut milk: Regular milk mixed with a touch of coconut extract works in a pinch. You could also use heavy cream, though you’ll miss out on the subtle coconut flavor.
• Panko breadcrumbs: Regular breadcrumbs can work, but they won’t be quite as crispy. You could also crush up some plain cornflakes or rice crackers for that nice crunch.
• Lime juice: Lemon juice makes a good substitute here – use the same amount. In a real pinch, 2 tablespoons of white wine vinegar can work too.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking mahi mahi is overcooking, which can turn this tender fish dry and tough – aim for an internal temperature of 137°F, as it will continue cooking slightly after being removed from the heat. A common error is not patting the fish completely dry before coating it with the macadamia crust, which can lead to a soggy rather than crispy exterior – take an extra minute to thoroughly dry each fillet with paper towels. To prevent the macadamia crust from burning while ensuring the fish cooks through, start by searing the crusted side in a hot pan until golden brown (about 3-4 minutes), then flip and finish cooking in a 375°F oven for another 5-7 minutes. For the crunchiest coating, make sure to crush your macadamia nuts to a medium-fine texture – if they’re too fine, they’ll burn quickly, and if they’re too coarse, they won’t stick properly to the fish.

What to Serve With Macadamia Crusted Mahi Mahi?

This tropical-inspired fish dish pairs wonderfully with light, fresh sides that complement its Hawaiian flair. Rice is a natural choice – try coconut rice or jasmine rice to catch all the tasty bits of macadamia crust that might fall off the fish. A simple pineapple salsa or mango slaw adds a bright, fresh contrast to the rich, nutty coating. For veggies, I love serving this with roasted asparagus or sautéed green beans, which are light enough to let the fish remain the star of the show. If you want to keep the island vibe going, some grilled plantains or sweet potato wedges would round out the meal perfectly.

Storage Instructions

Keep Fresh: If you have any leftover macadamia-crusted mahi mahi, place it in an airtight container and pop it in the fridge. It’ll stay good for up to 2 days, though fish is always best enjoyed fresh. The crunchy macadamia crust might soften a bit in the fridge, but don’t worry – it’ll still taste great!

Make Ahead: Want to prep ahead? You can crush the macadamia nuts and mix them with the panko breadcrumbs up to 3 days in advance. Store this mixture in an airtight container at room temperature. The coconut-lime marinade can also be mixed and stored in the fridge for up to 24 hours before using.

Warm Up: To enjoy your leftover mahi mahi, gently warm it in the oven at 275°F for about 10-15 minutes. I recommend placing it on a baking sheet and covering it loosely with foil to prevent the crust from burning. Avoid using the microwave as it can make the fish rubbery and the crust soggy.

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3800-4200
• Protein: 150-160 g
• Fat: 330-350 g
• Carbohydrates: 150-160 g

Ingredients

For the fish:

• 4 (6 oz) mahi mahi fillets

For the liquid coating:

• 1 cup coconut milk
• juice of 1 lime (freshly squeezed for best flavor)

For the macadamia crust:

• 1/4 tsp black pepper (freshly ground for better aroma)
• 1 cup panko bread crumbs (I use Kikkoman brand)
• 2 cups roasted macadamia nuts (lightly crushed)
• 1/2 tsp kosher salt

Step 1: Preheat Oven and Prepare Baking Sheet

Begin by preheating your oven to 450 degrees F.

While the oven is heating up, line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.

Step 2: Prepare Macadamia Nut Mixture

In a food processor, chop the macadamia nuts until they reach the consistency of breadcrumbs.

Be cautious not to over-process, as this could turn the nuts into a paste.

In a shallow pan, such as a pie dish, combine the chopped macadamia nuts with panko breadcrumbs, salt, and pepper.

Stir the mixture well to ensure even seasoning.

Step 3: Prepare Coconut Milk Mixture

In another shallow dish, whisk together the coconut milk and lime juice.

This mixture will act as a coating that helps the nut and breadcrumb mixture stick to the fish fillets.

Step 4: Coat the Mahi-Mahi Fillets

Dip each Mahi-Mahi fillet into the coconut milk mixture, making sure to coat both sides.

Immediately press the fillets into the macadamia nut and breadcrumb mixture.

Press firmly to help the coating adhere to the fish.

Repeat for all fillets.

Step 5: Bake the Fish

Place the coated Mahi-Mahi fillets onto the prepared baking sheet.

Bake in the preheated oven for 10-15 minutes, or until the fish is white and flaky inside.

Cooking time may vary slightly based on the thickness of your fillets.

Step 6: Garnish and Serve

Once the fish is cooked, remove it from the oven and immediately sprinkle with fresh mango salsa.

Serve alongside coconut jasmine rice for a delightful meal.

Enjoy your crispy macadamia-crusted Mahi-Mahi!