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Macadamia Nut-Topped Dorado
with Pineapple Rum Sauce
Makes 2 Servings
*1/3 cup creamy peanut butter
*2 tablespoons coconut milk
*1 teaspoon fish sauce
*1/2 teaspoon chopped fresh chili pepper
*1 teaspoon shredded fresh basil leaves
*1/2 cup chopped Macadamia nuts
*2 6-ounce portions Dorado
*Salt and pepper
*1 cup peeled fresh pineapple, cut in 1/4-inch dice
*2 tablespoons green onions, cut in 1/4-inch dice
*1/2 teaspoon minced garlic
*1 tablespoon fresh lime juice
*1 tablespoon chopped fresh cilantro
*2 tablespoons dark rum
*1 tablespoon dark brown sugar
*Salt and pepper, to taste
1Prepare the Pineapple Rum Sauce by combining all ingredients in a stainless steel bowl and mixing gently, but thoroughly. Refrigerate for two house before serving.
2To prepare the fish, combine the first six ingredients in a large bowl and blend well.
3Meanwhile, lightly rub gas or charcoal grates with an oiled cloth. Preheat the grill.
4Season the Dorado with salt and pepper and grill on one side for 5 minutes. Turn fish over and top each portion with the reserved Macadamia nut topping. Continue grilling for 5 minutes, until the fish is cooked to taste.
5Serve fish with Pineapple Rum Sauce.
Certified Master Chef Anthony Seta, Bonefish Grill, Tampa, FL