Hawaiian Mahi Mahi Plate
A Hawaiian plate lunch staple, pan-seared mahi mahi with a macadamia nut and herb crust over coconut jasmine rice with a pineapple and cucumber salsa.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely chop 60g macadamia nuts, 2 tbsp parsley, and measure 1 tsp lemon zest. Combine in a bowl with 2 tsp olive oil and a pinch of salt. Finely dice 200g pineapple, 160g cucumber, and 2 tbsp coriander; mix with 2 tsp lime juice and a pinch of salt in another bowl. Pat 360g mahi mahi dry and season with 1 tsp salt and 0.5 tsp black pepper.
Saute
Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Sear both mahi mahi fillets 3–4 minutes on the first side without moving until golden and releasing easily from the pan.
Sear
Flip the fillets carefully and press the macadamia herb crust firmly onto the top of each. Cook 2–3 minutes until the fish is just cooked through and the crust is golden.
Build
While the fish cooks, stir 120ml coconut milk through 400g cooked jasmine rice over low heat for 2 minutes until absorbed and fragrant.
Plate
Mound coconut rice on each plate, place a mahi mahi fillet alongside, and spoon the pineapple and cucumber salsa over the fish.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.