Macadamia-Coconut Encrusted Mahi Mahi & Mango Salsa (Gluten-free)

I love tropical treats!  I was craving the tropics, so decided to make a macadamia/coconut encrusted fish with mango salsa to get some yummy tropical goodness in my belly (I love mango salsa on pretty much everything).  Several types of fish (mostly white) work well for crusting, but Mahi Mahi seemed like the perfect choice for this.  I made two versions at first, one with panko crumbs and one without… thinking that the panko might taste better, but I wanted to have mine gluten-free (I enjoy experimenting, maybe a wee too much sometimes).  Turned out the man and I both agreed that the panko-free one was better anyway… so here we have a delicious recipe that’s also gluten-free!  Ground macadamia nuts, shredded coconut, and almond meal make the crust… while fresh mango, cilantro, and lime smother the top with fresh deliciousness.  Yummm.

I suggest making the salsa first, and then while it’s chilling, cook up the Mahi Mahi…

For Salsa…

INGREDIENTS

1 ripe mango (about 3/4 cup)

1/2 cup cucumber, chopped

1/4 cup red onion, finely chopped

1-2 tbsp red bell pepper, optional for added color

1 tbsp jalapeno, finely diced and seeds removed

1/2 cup cilantro, chopped

1/2 lime, juiced

1/8 tsp salt

DIRECTIONS

Chop up ingredients

Toss in a bowl and sprinkle with lime, salt, and pepper, to taste

 Let chill in refrigerator until ready to eat

For Fish…

INGREDIENTS

2 fillets Mahi Mahi

1/2 can coconut milk

1/2 tsp salt

1/4 tsp pepper

1/8 tsp paprika

1/2 cup macadamia nuts

1/4 cup almond meal

1/4 cup shredded coconut

1/4 tsp salt

1/8 tsp pepper

1 tsp coconut oil, for cooking

DIRECTIONS

Preheat oven to 425 degrees

Combine salt, pepper, and paprika in a small bowl

Mix with coconut milk in a shallow baking dish

Place fish in dish and let marinade at least 20 minutes, while preparing meal

Meanwhile, blend macadamia nuts in a food processor

Add coconut, almond meal, salt, and pepper and blend well

Remove fish from marinade and coat well with nut mixture

 Heat coconut oil in a cast iron pan or skillet over medium heat

Cook fish a couple of minutes on each side, until browned

Then return fillets to a baking dish and bake for an additional 15-20 minutes, until fish is cooked

Top with mango salsa and dig in!