I have a love for all things Panko and serving up Mahi-Mahi Panko Style is no exception. The Mahi-Mahi from Standard Meat Club has been my fish of choice as of late. It's so fresh, no fishy taste and flakes apart perfectly!
After posting a video of this recipe to my Instagram, it quickly became a top recipe request. So without further blog story nonsense... check out this delicious Panko, Parmesan and Macadamia Encrusted masterpiece below.
Panko, Macadamia and Parmesan Encrusted Mahi-Mahi
Kim from Standard Meat Club
2 Mahi Mahi Filets
1/2 C Panko Bead Crumbs
8 Macadamia Nuts
1/4 C Parmesan
1/2 C Flour
Avocado Oil (or other high smoke point oil)
Rinse Mahi Mahi in water and pat the filets dry with a paper towel.
Create your flour mixture that you will dredge your Mahi Mahi in. Mix flour, salt, pepper, and Garlic on to a plate and whisk together so it is blended evenly.
Place Macadamia Nuts, Panko, Parmesan and Garlic Powder into a food processor. Blend and place on a separate plate.
- Whisk egg into a separate blow.
Heat Ghee and Avocado Oil in your pan on Medium heat. (Preheat your oven to 350 in case additional cooking time is needed at the end).
Now that you have your 3 separate mixtures (flour, panko and egg), it is time to start coating your fish.
First, dredge Mahi Mahi in flour mixture and pat dry.
Second, place flour covered fish in egg.
Third, place flour/egg-covered fish in the Panko mixture (panko, macadamia nut, garlic powder and parmesan mixed in a food processor) and coat evenly. Repeat with second filet.
When your Ghee/Oi is heated up, place your Panko coated Mahi Mahi in the pan. It should sizzle!
- Cook Time: ~3-4 Min Each side or until golden brown
If additional cook time is needed - place golden filets in 350 degree preheated oven on raised rack placed over a cookie sheet. (The raised rack will help keep both sides crispy).
You can turn the preheated oven off and let the remaining heat in the oven do the work to avoid burning of your crust.
Continue to check fish with a meat thermometer. Mahi Mahi is cooked when at 125-130 degrees internal temperature.
Option to serve with a lemon wedge!
Wonderful Add-on options to pair with this dish:
Lemon Butter Caper Wine Sauce, Fruit Salsa OR Cream Spinach.