I have the good fortune to live in the sub tropics with a mature and producing macadamia nut tree in my garden. This recipe comes with a lot of tropical nutty flavour, delicious crunch, healthy protein and essential fats all beneficial for women in transition.
I enjoy eating sustainable fish fresh from the ocean, as fresh as it can be. When I recently checked out the Sustainable Seafood Guide, mahi mahi was classed as “Eat Less” 🙁 Although it is a fast-growing species that is resilient to overfishing and stocks are likely healthy, longline fishing can impact threatened marine species. So choose another type of fish to crust by going here.
Ingredients
- ½ cup of macadamia nuts
- ½ cup of shredded coconut
- Large handfullbunch of coriander/parsley/mint or spring onion
- knob of ginger,
- clove of galic,
- salt and lemon to taste
Roughly blend ½ cup of macadamia nuts, ½ cup of shredded coconut, herbs, knob of ginger, galic, salt and lemon so it resembles coarse bread crumbs. Place fillets in a baking dish and press the nut crust into the fillets. Bake at 180 deg for 15 mins or until cooked and crust is browned. Serves 4.
Enjoy x
