Mahimahi With Macadamia Nut Crust

Oh, there is, in contemplating Christ, a balm for every wound! In musing on the Father, there is a quietus for every grief and in the influence of the Holy Spirit there is a balsam for every sore. Would you lose your sorrows? Would you drown your cares? Then go plunge yourself in the Godhead’s deepest sea; be lost in His immensity; and you shall come forth as from a couch of rest, refreshed and invigorated. I know nothing which can so comfort the soul, so calm the swelling billows of grief and sorrow; so speak peace to the winds of trial, as a devout musing upon the subject of the Godhead.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains	Japanese	June 1991	1	Servings

INGREDIENTS

1		Mahimahi fillet, 1 inch
		thick
		skinned halved
		crosswise
		10-ounce
1/2	c	Fresh lime juice
1/3	c	Panko*
1/4	c	Chopped macadamia nuts
1	t	Minced fresh cilantro
1/8	t	Salt
4	T	Unsalted butter, melted 1/2
		stick

INSTRUCTIONS

Japanese-style breadcrumbs, found in the oriental section of most
supermarkets.  Place mahimahi in shallow dish. Pour lime juice over.
Marinate 1 hour,  turning fish over occasionally.  Preheat oven to
350F. Combine panko and next 3 ingredients in small  bowl. Mix in 2
tablespoons butter. Season generously with pepper.  Pour remaining 2
tablespoons butter into shallow baking dish. Remove  mahimahi from
marinade and place in baking dish, turning to coat with  butter. Spoon
panko mixture atop fish, dividing evenly. Press topping  gently to
adhere. Bake until fish is cooked through, about 20  minutes. Transfer
to plates and serve.  Serves 2.  Bon Appetit June 1991  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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