Macadamia Crusted Mahi Mahi*

Note- you can use any white fish really. I’ve had this with haddock, halibut, tilapia and even cod! A thicker fish definitely works better because the crust is pretty flavorul and substantial.

I adapted this from the 21 Day Keto Reset as well. They served it with a brown butter sauce in the book, but my familiy didn’t really dig that, so I usually have this with the Arugula Pesto Zoodles, found here.

Ok, here goes.

Ingredients:

3/4C Raw Macadamias

3Tbsp Coconut Flour

S&P to taste (about ½ tsp)

½tsp garlic powder

½ Cup Avocado Oil Mayo

4 Fish Filets (6-8 oz ea)

That’s it! That’s all you need. Seems complicated at first, but when you break it down, it’s suuuuuper doable. Anyoo, onto the directions:

  1. Preheat oven to 425 and lightly grease a glass casserole dish and put the fish inside.
  2. Pulse the Macadamia nuts in a food processor until they’re crumbly, but not pasty. Add the coconut flour, salt, pepper and garlic powder and pulse until well mixed.
  3. Spread the mayo on the fish. Then take small handfulls of the nut crumble and coat the fish, gently press the crumble into the mayo. Bake for 25 minutes.