| 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 |
ts |
Minced fresh cilantro |
| 1/8 |
ts |
Salt |
| 4 |
tb |
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
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