Macadamia Crusted Mahi or Grouper with Vanilla Rum Sauce

 

Ingredients:

Mahi Mahi or Grouper- 4 fillets

• ▢4 fillets
• ▢Panko bread crumbs
• Crushed macadamia nuts
• Egg wash- egg beaten with splash of cream
• kosher salt and black pepper, as needed
• ▢3 tablespoons EVOO

Vanilla Sauce:

• ▢½ cup dark rum
• ▢1 vanilla bean, sliced open lengthwise
• ▢¼ cup unsalted chicken stock
• ▢1 cup heavy cream
• ▢1 cup coconut milk
• ▢kosher salt, as needed

Instructions:

Vanilla Sauce

• In a medium saucepan, add rum and vanilla bean. Heat over medium-high heat until reduced to about 2 tablespoons, 3 to 5 minutes.
• Add the chicken stock, cream, and coconut milk and gently whisk to combine. Heat over medium-high heat and allow the mixture to reduce to about 1 cup, whisking continuously, about 15 minutes. The sauce should be thick enough to coat the back of a spoon and not too runny.

Turn off heat and carefully remove the vanilla bean from the sauce. Scrape seeds out of the vanilla pod and whisk into the sauce. Season with salt to taste. Rewarm the sauce before serving. 

Seared Mahi Mahi or Grouper

• Prep fish by removing the blood line to avoid the fishy flavor. 
• Season both sides of the Mahi Mahi or grouper fillets with salt and pepper.
• Mix panko and crushed macadamia nuts together. 
• Dredge fish in egg wash and roll in breading mixture. Gently push/pat both sides so that the breading coats the fish thoroughly.
• In a large frying pan, heat the olive oil over medium-high heat until hot. Carefully add the fish to the pan and sear the fillets until they are golden brown, about 3 to 4 minutes.
• Flip and cook an additional 3-4 minutes, until the flesh is opaque. Transfer to a serving plate and serve with warmed vanilla sauce. 
• Serves 4