Wine Dinner Extra: Liqueur Tasting: Panko and Macadamia Crusted Mahi Mahi with Tropical Fruit Salsa

Panko and Macadamia Crusted Mahi Mahi with Tropical Fruit Salsa

Adapted from: Bon Appetit, June 1991

Ingredients

1 ½ - 2 lbs mahimahi (1 inch thick)

2/3 cup panko*

1/2 cup chopped macadamia nuts

2 teaspoons minced fresh cilantro

1/4 teaspoon salt

8 tablespoons (1/2 stick) unsalted butter, melted

Directions

Preheat oven to 425°F.  Place baking sheet in oven to preheat with the oven.

Combine panko and next 3 ingredients in small bowl. Mix in 4 tablespoons butter. Season generously with pepper. Pour remaining 4 tablespoons butter into shallow baking dish. Coat mahimahi with butter.

Place mahimahi on preheated baking dish. Bake approximately 1/2way. Spoon panko mixture atop fish, dividing evenly. Press topping gently to adhere. Continue baking until fish is cooked through.

Portion and transfer to plates to serve. Top with Tropical Fruit Salsa.

Tropical Fruit Salsa

Ingredients

1/2 red bell pepper, cut into 1/4 inch pieces

1 mango, peeled, pitted, cut into 1/4 inch pieces

Fresh pineapple (cored) (about 1 1/2 cups), cut into 1/4 inch pieces

2 green onions, thinly sliced

1/2 to 1 cup cilantro (to taste)

2 Tbs fresh lime juice

Finely grated peel of one lime

1 Tbs olive oil

1 Tbs rice vinegar

1 chopped garlic clove

1/4 tsp cayenne pepper or ~1/2 tsp red pepper flakes (to taste)

Directions

Toss together several hours or one day prior to serving (refrigerate)

Notes:

Additional fruits may be added to the salsa, like kiwi.