The herb-infused crust make this dish heavenly. Have some fun and try using different blends of herbs. Marjoram, cilantro, and even mint add extraordinary flavor. For summer parties, I use edible flowers to garnish the plates. They’re beautiful and delicious!
SERVES 4
INGREDIENTS:
2 tablespoons chopped macadamia nuts
1 tablespoon minced garlic
1 tablespoon fresh oregano,
1 tablespoon fresh basil
1 tablespoon orange zest
4 (4-ounce) wild mahimahi fillets
salt and pepper, to taste
OPTIONAL INGREDIENTS:
4 cups vegetable broth for glaze drizzle
1 tablespoon fresh cilantro or other favorite herb
PREPARATION:
1. Heat oven to 375 degrees F.
2. In a food processor, pulse macadamia nuts, garlic, herbs, and orange zest to create a crumble topping. You want a fine crumbly consistency, but not mushy.
3. Place the fish on a baking sheet lined with parchment paper. Top the fillets equally with the macadamia and herb crumble. Refrigerate until ready to bake.
4. Optional (not necessary, but delicious): Put broth in a medium saucepan and bring to a boil. Reduce heat to medium. Reduce vegetable broth until it is similar in consistency to light gravy. It will actually become glazelike. This may take 20 to 30 minutes. Keep warm.
5. Bake for 8 to 12 minutes depending on desired doneness, or until it flakes easily.
NOTE: This recipe is great served over Butternut Squash Puree.
NUTRITIONAL INFORMATION PER SERVING: 149.3 calories, 20.8g protein, 2.8g carbohydrates, 1.6g fiber, 0.4g sugar, 6.6g fat, 0.9g saturated fat, 80.0mg cholesterol, 95.7mg sodium