Mahi-Mahi Baked with Tropical Fruits

    1 hour 20 minutes

    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.

    103 people made this

    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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    Reviews in English (76)


    We had macadamia nut crusted mahi at a *very expensive* restaurant in Hawaii a year and a half ago. Ever since, my husband has been raving about it. I decided to try this recipe for our Easter dinner yesterday as a special treat for him. It was a huge success. He said, "this is every bit as delicious as _________ restaurant!" So there you have it -- from the mahi-loving man himself. I did make a few changes to the recipe: first, I used more nuts than bread crumbs because I only had seasoned crumbs and didn't want the nutty flavor to get lost. Second, I forgot to buy a habanero pepper so I just threw some crushed red pepper flakes into the sauce while it simmered. The spiciness was perfect. Next, I used about twice as much coconut as the recipe called for because I really wanted the coconut flavor to stand out. Also, since I used canned pineapple chunks rather than fresh, I used the syrup from the can to sweeten the sauce rather than sugar. And lastly, I served the sauce over the fish without straining it, sort of like a chutney -- the chunks of fruit were really tasty with the fish. Superb recipe!  -  17 Apr 2006  (Review from Allrecipes USA and Canada)


    This recipe is outstanding!! I served it for a small dinner party (4 people) and I received glowing compliments (this using previously frozen mahi). Changes I made: I used a whole can of macadamia nuts (6 ounces) and a smaller amount of bread crumbs (maybe 2-3 ounces?). I found that I wanted more coating than the recipe calls for. I also dipped each fillet in an egg mixture (1 whole egg + 1 egg white) before coating. For the sauce I didn’t use the pepper as mentioned in other reviews, and instead just added a few shakes of crushed red pepper. I also only used 3 cups of chicken broth instead of 4 and found that I still needed to add a little cornstarch to thicken up the sauce appropriately. Instead of fresh fruit, I used canned mixed tropical fruit cups. And instead of sugar, I sweetened the sauce with the juice from the cans (I left the fruit in the sauce when I stirred in the cornstarch instead of straining out the fruit and it was fine this way). Finally I served the sauce and fruit over the fish like chutney. I received RAVES from everyone…I had reserved sauce so I served that on the table as well, and everyone was scraping the bowl. This was definitely a winner and I will certainly be making it again! My boyfriend LOVED it. Oh, and another reviewer mentioned that it is a lot of prep work…I didn’t find that to be the case if you used the canned fruits and crushed red pepper…the only chopping I had to do was the onion. Great recipe!!  -  07 Jun 2007  (Review from Allrecipes USA and Canada)


    I would never want to mess with a chef's perfection, but Target's Archer Farms brand makes a sauce with habanero's and mangos if you want a short cut.  -  27 Nov 2007  (Review from Allrecipes USA and Canada)