Macadamia Nut Encrusted Mahi Mahi with Pineapple Rum Sauce Recipe - Recipe Center - Raley’s Family of Fine Food Stores

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Macadamia Nut Encrusted Mahi Mahi with Pineapple Rum Sauce
Macadamia Nut Encrusted Mahi Mahi:
4 (6- oz.) mahi mahi fillets
Sea salt and fresh ground pepper to taste
2 large eggs mixed with 2 tbsp. water
1/2 cup flour
1-1/2 cups macadamia nuts finely ground
Pineapple Rum Sauce:
3 cups pineapple diced
1 small red bell pepper diced
1 medium yellow onion diced
1 red jalapeño pepper seeded and finely chopped
1 clove garlic finely chopped
1/2 cup dark rum
1/4 cup brown sugar
1/4 cup white vinegar
Preheat oven to 425°F. Rinse fillets in cool water and pat dry with paper towel. Season generously with salt and pepper. Dip in egg mixture. Dredge in flour and shake off excess. Dip in nuts and coat well. Transfer to a clean baking dish or half sheet pan lined with parchment paper. Bake for 10 to 13 minutes or until internal temperature reaches 150°F and crust has browned nicely. Serve immediately with sauce.

Meanwhile, in a nonreactive saucepan, combine all sauce ingredients and bring to a simmer Cook for 15 minutes or until vegetables have softened and liquid has reduced.

Makes 4 servings.
Nutritional Information:
785 calories, 42 g protein, 42 g fat, 51 g carbohydrate, 7 g fiber, 230 mg cholesterol, 192 sodium.


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