Monday, January 28, 2013

Macadamia Cashew Encrusted Mahi Mahi

If you haven't gotten the fresh catch of the day from Jess Murphy at the gym keep an eye on Facebook... We will post it there when the fish is in.  We've had some amazing sashimi grade wild caught tuna and most recently wild caught Mahi Mahi, Thanks Jess!  This is a great quick recipe that just melts in your mouth.  The only frustrating thing about this is trying to get the coating to stick to the fish... it doesn't exactly coat it nicely so you'll have to place the nut coating on one side then carefully place the fish in the pan and coat the other side.  Once it is cooking in the pan it stick nicely.  Just be very careful when you flip the fish so it doesn't all fall off.

Another great recipe from Paleo Indulgence by Tammy Credicott.  


  • 1/2 cup raw macadamia nuts
  • 1/8 cup raw cashews
  • 1/2 cup unsweetened finely shredded coconut
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon tumeric
  • 1/2 teaspoon dried minced onion or onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon sea salt
  • 1-2 lbs Mahi Mahi or other firm white fish fillets or chicken (cut into small strips)
  • Coconut oil for the pan.


  1. Place nuts in food processor and pulse unto a fine meal.  Don't over pulse otherwise it will get to thick and oily.
  2. Combine nut meal and remaining ingredients in a shallow dish and mix to combine.
  3. Rinse the fish in cold water and do not pat dry.
  4. Toss each fish strip in the coating as best you can, using your fingers.
  5. Heat a nonstick skillet over med-high heat.  Melt enough coconut oil to cover the bottom.
  6. Brown the fish in the hot oil, flip and brown the other side, about 3 minutes per side.  Only flip the fish once!
  7. Serve and Enjoy!
Print Recipe.

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