This baked Macadamia Crusted Mahi-Mahi recipe is a delicious, easy fish recipe that is super simple, but fancy enough to impress company! And it can be made from start to finish in under 30 minutes!
It’s time for another state in my American Eats series! This time we are visiting some of the favorite flavors of Hawaii!
We love traveling to Hawaii, where we first tasted this version of mahi mahi, but when we can’t be there we enjoy recreating some of our favorite Hawaiian-inspired dishes at home. Be sure to also check out our Kalua Pork, Macadamia Nut Sticky Buns, and Hawaiian Macaroni Salad!
I love eating mahi-mahi. Not only is it delicious, but it’s also high in protein and low in calories and fat. And the texture and buttery flavor of the macadamia nuts coating the outside of the fish is just wonderful.
You get a hint of coconut from the coconut milk that you dip the mahi-mahi fillets in before pressing them into the macadamia nut and panko breading. And the mango salsa is beyond perfect spooned over this dish.
Serve with some coconut rice and a nice salad with papaya seed dressing and you’ve got a fantastic dinner that will make you feel like you are right there in Hawaii!
What You’ll Need
- mahi-mahi
- macadamia nuts – I use roasted & salted macadamia nuts
- coconut milk
- lime juice
- panko bread crumbs
- salt & pepper
How Long to Bake Mahi-Mahi in the Oven
You could pan-sear this mahi-mahi recipe, but I find it’s much easier to me to just bake it in the oven. It’s a pretty hands-off, foolproof approach.
Mahi-mahi should be baked in a very hot oven at 450 degrees F. Generally speaking, mahi-mahi will take about 10-15 minutes to bake in the oven. You can tell when it’s done when it flakes with a fork and turns opaque.
Keep in mind that the time to bake the mahi-mahi will vary and depend on how thick each mahi-mahi fillet is. If you prefer to use a meat thermometer, the internal temperature of each fillet should be between 130 and 135 degrees F.
How to Make Macadamia Nut Crusted Mahi-Mahi
- Preheat oven to 450 degrees F and line a baking sheet with parchment paper or tinfoil sprayed with cooking spray.
- Chop the macadamia nuts in a food process until they are the consistency of bread crumbs. Be careful not to chop too long until they turn into a nut butter.
- Mix together macadamia nuts, panko breadcrumbs, salt, and pepper in a shallow pan like a pie dish. Whisk the coconut milk and lime juice together in another shallow dish.
- Dip Mahi Mahi in coconut milk mixture to coat both sides, then press the mahi-mahi into the panko-breadcrumb mixture. You may need to press the nut and breadcrumb mixture onto the fish to make sure they stick.
- Transfer the mahi-mahi fillets to the prepared baking sheet and bake for 10-15 minutes, or until white and flaky inside.
- Top with mango salsa and serve with coconut jasmine rice!
Does mahi-mahi taste fishy?
No, I do not think of mahi-mahi as tasting very fishy. It has a mild, sweet flavor with a fairly firm texture and large white flakes when cooked well. I think of mahi-mahi as not being too far from cod in terms of what it tastes like, and it’s not oily like some other fish.
What kind of fish is mahi-mahi?
Mahi-mahi is the Hawaiian name a fish that is also known as a dorado or dolphin fish.
What is a good substitute for mahi-mahi?
If you can’t find it fresh or in the freezer section at your grocery store, my favorite substitutes for mahi-mahi are halibut, grouper, or swordfish. But fresh tuna would also work, if that’s what you prefer.
More Seafood Recipes You Might Enjoy!
- Grilled Whole Fish
- Blackened Salmon Tacos
- Grilled Soy Brown Sugar Salmon in Foil
- Baja Fish Tacos
- Easy Pan Fried Trout
- Garam Masala Salmon
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Macadamia Crusted Mahi-Mahi
Ingredients
- 4 mahi mahi filets 6 ounces each
- 1 cup coconut milk
- Juice of 1 lime
- 2 cups dry roasted & salted macadamia nuts
- 1 cup Panko breadcrumbs
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 450°F. Line a baking sheet with parchment paper. Pat mahi mahi filets dry with paper towels and set aside.
- Chop the macadamia nuts in a food process until they are the consistency of bread crumbs. Be careful not to chop too long until they turn into a nut butter.2 cups dry roasted & salted macadamia nuts
- Mix together macadamia nuts, panko breadcrumbs, salt, and pepper in a shallow pan like a pie dish. Whisk the coconut milk and lime juice together in another shallow dish.Juice of 1 lime, 1 cup Panko breadcrumbs, ½ teaspoon Kosher salt, ¼ teaspoon freshly ground black pepper, 1 cup coconut milk
- Dip Mahi Mahi in coconut milk to coat both sides, then press the mahi-mahi into the panko-breadcrumb mixture. You may need to press the nut and breadcrumb mixture onto the fish to make sure they stick.4 mahi mahi filets
- Transfer the mahi-mahi fillets to the prepared baking sheet and bake for 10-15 minutes, or until white and flaky inside.
- Serve with mango salsa and coconut rice.
I had the most wonderful macadamia encrusted Mahi Mahi on my wedding night in Kauai many moons ago, so I decided it would be the perfect dinner for my husband and I last night for Valentine’s Day.
Your recipe was absolutely FANTASTIC. I followed it as written except for one detail. I let my Mahi bathe in the coconut lime wash for about 30 mins to let it come to room temp. for cooking and soak up the flavor while it sat. I then followed the rest of the recipe precisely.
My husband does not care for mango salsa so I had an idea to turn the leftover coconut lime liquid into a sauce. While the fish was baking I simmered the coconut lime milk in a sauté pan on the stove and reduced it down until it was the texture of heavy cream. I strained it to remove the coconut bits and any lime pulp, put it back in the pan to thicken a bit more, and then whisked in about 3-4 tablespoons of sweet cream butter. The result was a smooth velvety sauce with just the right amount of flavor to not overwhelm the delicate taste of the Mahi. I drizzled it over the top as soon as it came out of the oven and served.
So delish!
Thanks for a wonderful recipe that let me recreate my meal from my wedding and honeymoon night! It’s a keeper!
Thank you so much for your comment, Patti! I’ve been out of the country and terrible about getting to comments, but this one made my day! I love that this was recreated to celebrate such a special day with your husband! We honeymooned in Costa Rica and I do the same thing with Arroz con Pollo and Gallo Pinto, which are two dishes we enjoyed during that time!
This was amazing and delicious but after coating two giant pieces of fish (more than the recipe called for) I still had about half of the batter left over and couldn’t reuse it so, that was a bummer since they are so expensive.
Sooooo good! My family loved it!😊
I love the simplicity of this recipe. It was just as good as some of the mahi mahi I had in Maui. I liberally coated the fish with the breading but had a significant amount left over. I also wish I would have directly salted the fish. I would highly recommend this recipe! Thank yoou
This is absolutely fantastic! So easy to make, and present as a gourmet meal!
The nuts and bread crumbs would not stick to the fish with just lemon juice and coconut milk. You should probably put egg in the mix for this recipe.
Yes I sometimes have to press the bread mixture into the fish to make sure it sticks. If that is not working for you, then using an egg would definitely help!