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Tropical Macadamia Mahi Mahi Print Email


1/2 cup macadamia nuts, chopped
1 1/2 cup Panko
8 mahi fillets, 3 oz each
Tony's Taste of Tokyo Seasoning
1 cup flour
2 eggs, beaten
1/4 cup vegetable oil
Tony's Mango Salsa, Tropical Salsa, or Tropical Chutney recipe follows

Mix macadamia nuts and Panko for breading. Season mahi fillets generously with Taste of Tokyo Rub (or salt, white pepper and pinches of mild chiles). Dredge in flour, dip in eggs and dredge in breading.

Heat oil until shimmering in a skillet, add breaded mahi, and cook for two minutes on each side.

Tropical Chutney

1 small fresh pineapple, chopped
1 medium fresh papaya, chopped
1 TBS fresh ginger, minced
6 TBS granulated sugar
1 TBS Sambal (chili paste)

In a medium saucepan, combine all ingredients except chili paste. Cook on medium to low heat for one hour until mixture has a syrupy consistency. Fold in the chili paste and serve.
- Adapted from Sam Choy
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