Name: MACADAMIA CRUSTED MAHI SALAD
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 salad
Ingredients: 2 cups spring mix, or greens of your choice; 2 white button mushrooms, thinly sliced; ½ a small zucchini, sliced into half moons; 1 radish, sliced into half moons; ½ a red bell pepper, diced; 3 hearts of palm, sliced; ½ an avocado, thinly sliced; Handful of cherry tomatoes; 2 cloves garlic, minced; ½ a shallot, minced; 1 tbsp Dijon mustard; 2 tbsp apple cider vinegar; 2 tbsp extra virgin olive oil; Juice of ½ a lemon; Freshly ground salt and pepper, to taste; ¼ cup macadamia nuts, finely chopped; 2 tbsp macadamia nut flour; Volcano Spice Volcano Blend seasoning (or your favorite seasoning), to taste; 2 eggs; 2 tbsp half and half; 8 oz mahi filet, cut in half; 2 tbsp extra virgin olive oil; Squeeze of lemon juice; Cutting board; Chef’s Knife; Boning Knife; Large bowl; Small mixing bowl; Whisk; Shallow dish

MACADAMIA CRUSTED MAHI SALAD

Jason Glover

Servings

1 salad

Prep Time

10 minutes

Cook Time

10 minutes

Calories

624

Tender Mahi Mahi with a crispy, crunchy macadamia nut crust served over a delightfully fresh salad dressed in a simple vinaigrette. This versatile salad recipe is a great way to use up whatever fresh veggies you have on hand!

Ingredients

blank

2 cups spring mix, or greens of your choice
2 white button mushrooms, thinly sliced
½ a small zucchini, sliced into half moons
1 radish, sliced into half moons
½ a red bell pepper, diced
3 hearts of palm, sliced
½ an avocado, thinly sliced
Handful of cherry tomatoes
2 cloves garlic, minced
½ a shallot, minced
1 tbsp Dijon mustard
2 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
Juice of ½ a lemon
Freshly ground salt and pepper, to taste

blank

¼ cup macadamia nuts, finely chopped
2 tbsp macadamia nut flour
Volcano Spice Volcano Blend seasoning (or your favorite seasoning), to taste
2 eggs
2 tbsp half and half
8 oz mahi filet, cut in half
2 tbsp extra virgin olive oil
Squeeze of lemon juice

blank

Directions

In a large bowl, toss together the spring mix, mushrooms, zucchini, radish, bell pepper, hearts of palm, avocado, and cherry tomatoes.
In a small mixing bowl, whisk together the minced garlic and shallot, Dijon mustard, apple cider vinegar, olive oil, and lemon juice. Season to taste with salt and pepper.
Dress the salad and set aside.
For the Mahi, combine the chopped macadamia nuts, macadamia nut flour, and Volcano Seasoning in a shallow dish.
Whisk together the eggs and half and half in a small bowl.
Heat the olive oil in a non-stick skillet over medium-high heat.
Dip the Mahi filets first into the egg mixture, then the macadamia nut mixture.
Carefully place the fish into the hot oil and cook for about 5 minutes per side.
Add a squeeze of lemon juice at the end of cooking.
Divide the salad onto two plates and top each with a Mahi filet. Enjoy!