Mahi-Mahi Baked with Tropical Fruits

Mahi-Mahi Baked with Tropical Fruits

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This is a wonderful and tropical way to prepare mahi-mahi. It is so succulent, hot and sweet! Perfect for a summer dinner or lunch.

Chef David Highlander

Serves: 6 

  • 60g macadamia nuts
  • 125g plain bread crumbs
  • 6 mahi mahi fillets
  • 125g butter
  • 60g eschallots, diced
  • 4 cups (1 litre) chicken stock
  • 125g pineapple, roughly chopped
  • 125g paw paw, roughly chopped
  • 125g mango, roughly chopped
  • 1 tablespoon shredded coconut
  • 2 fresh chillies, seeded
  • salt and pepper to taste
  • 1 pinch white sugar to taste

Preparation:35min  ›  Cook:45min  ›  Ready in:1hour20min 

  1. Preheat oven to 190 degrees C.
  2. In a food processor or blender pulse together macadamia nuts and breadcrumbs until finely ground. Pour nut mixture onto a plate and coat fish fillets on both sides.
  3. Heat butter in a large frypan over medium heat. Fry fillets on both sides until nuts are golden brown. Remove to a baking pan.
  4. Add eschallots to frypan and cook until translucent. Stir in chicken stock. Mix in pineapple, papaya, mango, coconut and chillies. Season with salt, pepper and sugar to taste. Simmer until sauce is thick, about 30 minutes. Strain to remove peppers, fruit and eschallots. Reserve sauce in a pan over low heat.
  5. Bake mahi mahi in preheated oven about 10 minutes. Remove fish and lightly coat with sauce.

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