Star-Bulletin Features


Mahi goes crunchy
with mac nuts

This dish was prepared by chef Colin Nakagawa of the Seaside Restaurant on "Hawaii's Kitchen" this week. The show airs at 5:30 p.m. Sunday on KHON/Fox. More recipes may be found online at

Macadamia Nut-Crusted Mahimahi

1 pound mahimahi fillet
Flour for dusting
1 egg, beaten
Olive oil for frying
>> Wasabi sauce:
1/2 cup white wine
2 tablespoons shallots, minced
1/2 cup fish stock
3/4 cup heavy cream
1 tablespoon wasabi powder
1 teaspoon cornstarch, dissolved in 2 tablespoons water
>> Macadamia Nut Crust:
1/2 cup macadamia nuts
1-1/2 cups panko
Salt and white pepper, to taste

To make crust: Combine nuts, panko, salt and pepper in a food processor and blend until mixture is fine.

Dust mahimahi in flour. Dip in egg, then coat with crust mixture. Pan-fry fillets in olive oil on medium-high heat until light brown on both sides.

To make wasabi sauce: In a large pan, reduce wine and shallots until almost dry. Add fish stock, cream and wasabi. Bring sauce to a boil and thicken with cornstarch slurry. Serve with fish.

Nutritional information unavailable.

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