Seascape Cookbook

Chef-Henry-with-Mac-Nut-Mahimahi

What do you get when you combine two iconic Hawaiian ingredients? A timeless dish that’s guaranteed to “broke da mouth” (that’s local slang for delicious food). At Seascape Restaurant, Chef Henry brings together two classic ingredients, fresh mahimahi and macadamia nut, to create a beautiful entree that captures the Hawaiian flavor palate.

You can make this dish too! Much like Hawaii’s lifestyle, go with the flow, keep it simple, and have fun with this easy to follow recipe.


About the Dish

Hawaii is renowned for fresh-caught fish, and mahimahi has long been a favorite among locals and visitors. Mahi is translated from Hawaiian language as “strong”, so the mahimahi is aptly named for its fighting ability and strength. A stunning fish with electric blue, silver, and yellow coloration, its light pink flesh has a firm texture with a mild, sweet flavor. U.S. wild-caught mahimahi is sustainably managed and harvested under U.S. regulations.

Macadamia nuts are one of Hawaii’s signature crops. A healthy choice for many, macadamia nuts can be eaten in a number of ways – raw, chopped, roasted, or covered in chocolate. They are an excellent choice for coating mahimahi and other fish.


Ingredients

Fish:

  • 6oz of fresh mahimahi (substitutable with other fish)
  • Macadamia nut (substitutable with almonds or peanuts)
  • Panko Crumbs
  • Chopped parsley
  • Chopped thyme
  • Salt and pepper
  • Olive oil

Lemongrass Cream Sauce:

  • 1 cup white wine
  • 1 cup heavy cream
  • ¼ unsalted butter
  • Lemongrass
  • Thyme
  • Shallots
  • Peppercorn
  • Bay leaves
  • Salt and pepper
  • 1 TBSP olive oil

Seascape Cookbook Recipe

Instructions

  • Blend macadamia nut and panko in a food processer.
  • Coat fish with olive oil, parsley, thyme, salt, and pepper and dip in mac nut/panko blend.
  • Add olive oil to sauté pan and bring to medium heat.
  • Place fish in pan and cook for approximately 7 minutes per side until golden brown.
  • Put aside to rest.
  • In a sauce pot, combine thyme, lemongrass, shallots, peppercorn, bay leaves, and 1 tbsp of olive oil.
  • Sauté on medium heat until shallots are translucent.
  • Add 1 cup of white wine and reduce in half.
  • Add 1 cup of heavy cream and reduce in half.
  • Turn off heat and add soft butter, salt, and pepper to taste and set aside to cool.
  • Strain before serving.

Plate the dish with mahimahi and drizzle with lemongrass cream sauce. Pair with your choice of garnishes and starch. We recommend a pineapple or fruit salsa topping and steamed or boiled purple sweet potato. Enjoy!

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