Delish Dish: Mahi-mahi w/Macadamia Nut Crust and Spice Coconut Broth

Urban Epicure’s Deidre Hopp — who has cooked for Jerry and Jessica Seinfeld, Trina Turk and more — gave Breezy her recipe for:

Mahi-mahi w/Macadamia Nut Crust and Spice Coconut Broth

Mahi-mahi w/Macadamia Nut Crust and Spice Coconut Broth
2 – 6 ounce mahi-mahi fillets
½ cup fresh lime juice
1/3 cup panko (Japanese breadcrumbs)
¼ cup chopped macadamia nuts
1 teaspoon minced fresh cilantro
4 tablespoons (1/2 stick) butter, melted divided

Place mahi-mahi in shallow dish. Pour lime juice over. Marinate 1 hour at room temperature, turning fish occasionally.

Preheat oven to 350 degrees. Combine panko, nuts and cilantro in small bowl. Mix in 2 tablespoons of melted butter. Season generously with salt and pepper. Pour remaining 2 tablespoons into shallow baking dish. Remove mahi mahi from marinade and place in baking dish, turning to coat with butter; sprinkle fish with salt & pepper. Dredge fish in panko mix, pressing gently to adhere. Bake fish is opaque in center, about 10 minutes.

Sauce
1 ½ cup coconut milk
¼ cup fresh squeezed lime juice
3 cloves minced garlic
1 tablespoon curry powder
1 tablespoon vegetable oil

Heat oil, sauté garlic until soft.
Add other ingredients and bring to boil, remove from heat.

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