Macadamia Nut Crusted Mahi Mahi

So good that I had to stop everything and share. I had some Mahi Mahi that needed to be used, so I found this recipe courtesy of the fabulous Alton Brown. My husband and I both loved it. It was fast, easy, and delish!

I really liked the flavor of the macadamia nuts and the light, airy crunch of the Panko.

If you’d like the fish to have a bit more flavor, sprinkle a little lemon juice on top.

Macadamia Nut Crusted Mahi Mahi
Source: Alton Brown

5 ounces (about 1 1/4 cups) coarsely ground, roasted macadamia nuts
1/2 cup Panko (Japanese-style bread crumbs)
2 tablespoons all-purpose flour
1/4 cup butter, melted
Vegetable oil, for brushing foil
4 (6 to 8-ounce) Mahi Mahi fillets
Kosher salt
2 tablespoons coconut milk

Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.

Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.

Remove from the oven and allow to stand 10 minutes before serving.


Chipotle Salmon Burgers

This is my new favorite way to eat salmon. I came across the recipe in one of my Cooking Light magazines for Salmon Burgers. They sounded scrumptious and they turned out to be that and more!

My hubby & I made them for a second time when some friends of ours came to visit, and they were just as yummy the second time around. I think these will be making a regular appearance on our dinner plates.

Chipotle Salmon Burgers
Recipe from Cooking Light, June 2008

Shape the patties up to eight hours in advance, and cook just before serving. Use a grill pan or nonstick skillet to cook them since they may not hold up on a standard grill. If you have a mini food processor, use it to prepare the mayonnaise mixture. You can use regular hamburger buns instead of English muffins.

Yield: 4 servings (serving size: 1 burger)


1  tablespoon  chopped fresh cilantro
3  tablespoons  light mayonnaise
2  tablespoons  finely chopped fresh mango
1  tablespoon  finely chopped fresh pineapple
1/8  teaspoon  finely grated lime rind

1/3  cup  chopped green onions
1/4  cup  chopped fresh cilantro
1  tablespoon  finely chopped chipotle chile, canned in adobo sauce (We omitted this)
2  teaspoons  fresh lime juice
1/4  teaspoon  salt
1  (1 1/4-pound) salmon fillet, skinned and cut into 1-inch pieces
Cooking spray
4  English muffins (We used multigrain and toasted them in the toaster)
4  butter lettuce leaves


1. To prepare mayonnaise, combine first 5 ingredients in a food processor or blender; process until smooth. Transfer to a bowl; cover and chill.

2. To prepare burgers, place onions, 1/4 cup cilantro, chile, and juice in a food processor; process until finely chopped. Add salt and salmon; pulse 4 times or until salmon is coarsely ground and mixture is well blended.

3. Divide salmon mixture into 4 equal portions; shape each portion into a (1-inch-thick) patty. Cover and chill 30 minutes.

4. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 6 minutes on each side or until desired degree of doneness.

5. Wipe skillet with paper towels; recoat with cooking spray. Place 2 muffins, cut sides down, in pan; cook 2 minutes or until lightly toasted. Repeat procedure with cooking spray and remaining muffins.

6. Place 1 muffin bottom on each of 4 plates; top each serving with 1 lettuce leaf and 1 patty. Spread about 1 tablespoon mayonnaise mixture over each patty; place 1 muffin top on each serving.


Once upon a time, I lived in the D.C. area, which is home to a sea of Kebab restaurants. This recipe is as good as anything I’ve ever tried in all those restaurants. A couple weeks ago, some friends came to visit, and we served these. They were a huge hit with us and with our guests. The marinade is absolutely a winner!!!

On this particular day, we used lamb, chicken, shrimp, red & yellow peppers, squash, zucchini, & mushrooms. After I filled the skewers beyond capacity, the extras went into the grilling basket.

The Overflow

The Overflow

I serve the Kebabs with Mediterranean pitas, Basmati rice, and Tzatziki. Delish!

Recipe from Sara Moulton on the Food Network

1 (2-pound) piece trimmed boneless leg of lamb, cut into 1 1/4-inch cubes
3/4 cup Herb-Garlic Marinade, plus 1/4 cup, plus 1/4 cup, recipe follows
4 to 5 large red bell peppers, cut into 2 by 1 1/2-inch pieces
8 (10-inch) rosemary-branch skewers

In a large heavy-duty plastic sealable bag combine lamb and 3/4 cup marinade and seal bag, pressing out excess air. Marinate lamb, chilled, for at least 4 hours and up to 8.Blanch the bell peppers in a large saucepan of boiling water 30 seconds. Drain peppers in a colander and, while still hot, in a bowl stir together with 1/4 cup marinade. Marinate peppers, covered and chilled, for at least 4 hours and up to 8.

Prepare grill. Soak skewers in warm water 30 minutes.

Drain lamb, discarding marinade. In a sieve set over a bowl drain peppers and reserved bell pepper marinade for basting. Thread 4 pepper pieces and 4 lamb pieces, alternating pepper with lamb, onto each skewer. Kebabs may be assembled 1 hour ahead and chilled, covered.

Cover ends of skewers with aluminum foil so they don’t burn.

Grill kebabs on a lightly oiled rack set 5 to 6 inches over glowing coals, basting with reserved marinade and turning them occasionally, about 12 minutes total for medium-rare meat. (Alternatively, broil kebabs under a preheated broiler 2 to 3 inches from heat about 4 minutes on each side.) Drizzle kebabs with remaining 1/4 cup marinade.

Herb-Garlic Marinade:

6 large garlic cloves
1/3 cup packed tender fresh thyme sprigs
1/4 cup packed fresh rosemary leaves
1 1/2 tablespoons coarse salt
1 cup fresh lemon juice
1 1/2 cups olive oil
Freshly ground black pepper

Mince together garlic, thyme sprigs, and rosemary with salt and mash to a coarse paste.In a bowl whisk together garlic paste and remaining ingredients until emulsified. Marinade may be made 1 day ahead and chilled, covered.

Yield: makes about 2 1/2 cups