2 six-ounce mahi filets, boneless & skinless
¼ cup raw macadamia nuts, coarsely chopped
½ cup all purpose flour
salt and pepper to taste
2 tablespoons canola oil
Combine flour, macadamia nuts and salt and pepper. Press into both sides of mahi filets.
In a sauté pan over medium high heat, add canola oil and bring to temperature. Cook for three to four minutes per side. Set aside.
Mango Sauce Ingredients:
In a small sauce pan over medium heat, add the butter and shallots and cook until soft. Add the mango and pineapple juice, and bring to a slow boil. Slowly add the cornstarch slurry to thicken (you might not need all of the cornstarch mixture). Add ½ of cilantro.
Place mahi filets on top of a bed of white rice and top with salsa. Garnish with remaining cilantro.