THANKSGIVING SIDES (32)
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|EVERY FEW MINUTES|
|MACADAMIA MAHI MAHI WITH PINEAPPLE|
PINK PEPPERCORN CHUTNEY
5 (6-9 oz.) MAHI MAHI fillets
8 oz. macadamia nuts
2 tsp. olive oil
Cornstarch Mix (50% cornstarch 50% water mix until smooth)
1 fresh pineapple
1 c. pineapple juice
3 tbsp. pink peppercorns (whole)
Chop nuts in food processor or blender.
Lightly salt each side of fillets and coat both sides with nuts. Place olive oil in cold saute pan, add fillets. Turn flame on medium and cook fillets until nuts are lightly brown. Turn fillets over and cook until lightly brown. Remove from pan and place in 375 degree oven. Remove when fish is firm to touch.
Chutney: Clean and finely dice 1/2 of the pineapple. Crush the peppercorns. Add the pineapple juice and pineapple to a sauce pot and bring to a boil. Reduce to a simmer, add the peppercorns and whisk in the cornstarch mix to thicken. Pour over fillets and serve.
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