Recipe: Macadamia crusted fish

Robin - see if one of these will work.

MAHIMAHI WITH MACADAMIA NUT CRUST

1 10-ounce mahimahi fillet (1 inch thick), skinned, halved crosswise
1/2 cup fresh lime juice
1/3 cup panko*
1/4 cup chopped macadamia nuts
1 teaspoon minced fresh cilantro
1/8 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted*Japanese-style breadcrumbs, found in the oriental section of most supermarkets.

Place mahimahi in shallow dish. Pour lime juice over. Marinate 1 hour, turning fish over occasionally.

Preheat oven to 350 F. Combine panko and next 3 ingredients in small bowl. Mix in 2 tablespoons butter. Season generously with pepper. Pour remaining 2 tablespoons butter into shallow baking dish. Remove mahimahi from marinade and place in baking dish, turning to coat with butter. Spoon panko mixture atop fish, dividing evenly. Press topping gently to adhere. Bake until fish is cooked through, about 20 minutes. Transfer to plates and serve.

Serves 2 - from Bon App tit MACADAMIA-CRUSTED YELLOWTAIL

1/2 cup all purpose flour
2 large eggs
3 cups macadamia nuts
6 6-ounce yellowtail or red snapper fillets
4 tablespoons olive oil

Preheat oven to 350 F. Place flour in shallow bowl. Whisk eggs in small bowl to blend. Finely grind nuts in processor. Transfer nuts to another bowl. Sprinkle fish with salt and pepper. Coat fish with flour. Dip fish into eggs, then macadamia nuts, coating completely. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium heat. Place 3 fillets in each skillet; cook until golden brown, about 2 minutes per side. Transfer fillets to large baking sheet.

Bake fish until just opaque in center, about 7 minutes.

Serves 6 - Bon App tit