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Macadamia Crusted Mahi-Mahi with Fresh Mango Ginger Chutney


"Fresh mahi mahi steaks are marinated in soy sauce and rice vinegar then breaded with panko crumbs and macadamia nuts and pan-fried. The spicy sweet chutney tops it off for an exciting main course."
Original recipe yield: 4 servings.
Servings:
4

INGREDIENTS:

  • 4 (6 ounce) skinless mahi mahi fish steaks
  • 1/4 cup Nakano® Seasoned Rice Vinegar - Original
  • 1 tablespoon soy sauce
  • 2 tablespoons Nakano® Seasoned Rice Vinegar - Original
  • 1 large mango, diced 1/4-inch
  • 1 tablespoon minced red onion
  • 1 tablespoon minced ginger
  • 1 tablespoon chopped mint
  • 2 tablespoons sweetened flaked coconut
  • 1/2 cup roasted, salted macadamia nuts, finely chopped
  • 3 tablespoons panko bread crumbs (Japanese-style)
  • 1 egg
  • 2 tablespoons butter

DIRECTIONS:

  1. Place mahi mahi in a wide, shallow bowl. Drizzle with 1/4 cup Nakano® Seasoned Rice Vinegar - Original and soy sauce. Refrigerate 30-60 minutes, turning fish over once.
  2. Meanwhile, prepare chutney in a medium serving bow by combining mango, 2 tablespoons Nakano® Seasoned Rice Vinegar - Original, red onion, ginger, mint and coconut. Add more seasoned rice vinegar, to taste, if desired. Let chutney sit at room temperature until ready to serve.
  3. Combine macadamias and panko bread crumbs in a shallow bowl.
  4. Beat egg in another shallow bowl.
  5. Melt butter in a 10 to 12-inch nonstick skillet over medium heat. Drain fish and pat dry. Dip each piece of fish in egg, then in macadamia mixture; place in skillet.
  6. Cook over medium heat approximately 8 minutes per side, or until cooked as desired. Serve with Mango Ginger Chutney.