International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Crock-pot Chocolate Mess






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > seafood > macadamia mahi mahi with pineapple pink peppercorn chutney
from New Jersey, USA Macadamia Mahi Mahi with Pineapple Pink Peppercorn Chutney 5 (6-9 oz.) MAHI MAHI fillets 8 oz. macadamia nuts 2 tsp. olive oil Cornstarch Mix (50% cornstarch 50% water mix until smooth) 1 fresh pineapple 1 C. pineapple juice 3 T. pink peppercorns (whole) Chop nuts in food processor or blender. Lightly salt each side of fillets, coat both sides with nuts. Place olive oil in cold sauté pan, add fillets. Turn flame on medium & cook fillets until nuts are lightly brown. Turn fillets over, cook until lightly brown. Remove from pan, place in 375 oven. Remove when fish is firm to touch. Chutney: Clean and finely dice 1/2 of the pineapple. Crush the peppercorns. Add the pineapple & juice to a sauce pot, bring to a boil. Reduce to a simmer, add the peppercorns, whisk in the cornstarch mix to thicken. Pour over fillets.

Macadamia Mahi Mahi with Pineapple Pink Peppercorn Chutney


SUBMITTED BY
list all recipes for SEAFOOD (335)
list all recipes by FOOD.CHAT (192)


conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: macadamia
keyword: pineapple
keyword: peppercorn
keyword: chutney
recipes for seafood
recipes by food.chat
Email Address:
(posted April 1, 1997)

from New Jersey, USA

Macadamia Mahi Mahi with
Pineapple Pink Peppercorn Chutney

5 (6-9 oz.) MAHI MAHI fillets
8 oz. macadamia
nuts
2 tsp.
olive oil
Cornstarch Mix (50% cornstarch 50% water mix until smooth)
1 fresh
pineapple
1 C.
pineapple juice
3 T. pink peppercorns (whole)

Chop nuts in food processor or blender. Lightly salt each side of fillets, coat both sides with
nuts. Place
olive oil in cold sauté pan, add fillets. Turn flame on medium & cook fillets until
nuts are lightly brown. Turn fillets over, cook until lightly brown. Remove from pan, place in
375 oven. Remove when
fish is firm to touch.

Chutney: Clean and finely dice 1/2 of the pineapple.
Crush the peppercorns. Add the
pineapple & juice to a sauce
pot, bring to a boil. Reduce to a simmer, add the peppercorns,
whisk in the cornstarch mix to thicken. Pour over fillets.





Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2021 SimpleSolutions Corporation. All Rights Reserved.