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Macadamia-Crusted Mahi Mahi
Makes 4 Servings
*1 teaspoon butter
*3 tablespoons finely minced onions
*1/2 cup diced fresh pineapple
*1/4 cup frozen concentrated pineapple juice
*1 1/2 tablespoons rice vinegar
*1 teaspoon peeled and minced ginger
*1 1/2 cups Canyon Ranch Vegetable Stock
*1 vanilla bean
*1/2 teaspoon low-sodium tamari sauce
*Pinch cayenne pepper
*1/4 cup all-purpose flour
*4 4-ounce mahi mahi fillets
*2 beaten egg whites
*1/4 cup crushed macadamia nuts
1Preheat oven to 400F degrees.
2In a medium saute pan, melt butter over low heat. Add onions and cook until translucent. Add pineapple and cook until all ingredients are browned, about 15 to 20 minutes. Add pineapple juice and rice vinegar. Cook sauce for 5 to 10 minutes, or until thick and golden.
3Add ginger and vegetable stock and bring to a boil. Add vanilla bean, tamari sauce and cayenne pepper. Simmer for 15 to 20 minutes. Remove vanilla bean and puree pineapple mixture and reserve.
4While sauce simmers, place flour in a small bowl. Dredge fish in flour, dip in beaten egg whites and roll in crushed macadamia nuts. Place in greased baking dish and bake for 10 to 15 minutes, or until fish is cooked through.
5Serve 1 fish fillet with 1/4 cup caramelized pineapple sauce.
  • Do not over-chop macadamia nuts - they'll become oily and sticky if you do.
  • EACH SERVING CONTAINS APPROXIMATELY: 230 calories, 15 gm. carbohydrate, 12 gm. fat, 139 mg. cholesterol, 17 gm. protein, 275 mg. sodium, 1 gm. fiber
  • Source
    Scott Uehlein, Executive Chef, Canyon Ranch Health Resort, Tucson, Arizona