Macadamia Nut & Coconut Encrusted Mahi Mahi | Whole Green Love

24 Apr

It must be the thought of summer being right around the corner because Ryan and I have been on a fish kick lately. Either that or I’m dreaming of being in a tropical paradise and a little homemade fish is the closest I’m going to get to that right now. Ha! Either way, this fish recipe is SOOO good. This will be on your fish favorites list this summer for sure. Even if you aren’t the biggest fish fan, this is a great recipe to try to incorporate more fish into your diet. The texture and flavor are a perfect combo to get you singing a tropical tune! Plus, you have a meal ready in a matter of minutes…you can’t beat that!


Macadamia Nut & Coconut Encrusted Mahi Mahi

¾ c. coarsely chopped raw macadamia nuts

¼ c. coarsely ground oatmeal (I used my coffee grinder for this)

1 Tbsp unsweetened dried shredded coconut

3 Tbsp melted butter

1 Tbsp melted coconut oil

2 Mahi Mahi fillets

1 Tbsp coconut milk

Salt & pepper to taste

Lime wedge for garnish + Coconut milk, lime zest, & lime juice


Preheat your oven to 425°F. In a medium sized bowl, mix your macadamia nuts, oatmeal, coconut, and melted butter.

Line a metal baking sheet with parchment paper and lay your fish on top. Brush your mahi mahi fillets with the melted coconut oil and season with salt and pepper. Bake for about 5 minutes in the oven. Remove from the oven and put a tablespoon of coconut milk on each fillet. Take your nut mixture and pat evenly on top of each fillet. Return these tasty guys to the oven and let them cook for an additional 10 minutes or until the crust is golden brown and the fish is cooked through.


When you remove the fillets from the oven, let them sit for 5-10 minutes before transferring to your serving plates.

This tropical treat is not only delicious, but is loaded with healthy fats and nutrients to nourish your body. Serve it along side a small salad or fruit mix and you have yourself a great meal! The fish is great as is, or would even rock the flavor department in a fish taco. The fish itself is tender and flakey, but you get a great crunch from the macadamia and coconut crust. I like eating all of my fish with a little citrus and found that a squeeze of lime and some zest is a great addition as well. I even drizzled it with a little coconut milk! By far one of my favorite fish recipes!


If you normally aren’t a fish person, this recipe may change that! Enjoy!

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