Description

This Macadamia Nut Encrusted Mahi Mahi brings together buttery fish, a golden nutty crust, and a silky citrus beurre blanc that feels straight out of a coastal restaurant dinner. The macadamia topping adds crunch and richness without overpowering the delicate mahi mahi, while the lemon-forward sauce keeps everything bright, balanced, and fresh. Elegant enough for guests but easy enough for a weeknight dinner, this is one of those recipes that looks impressive without turning your kitchen into complete chaos.

Ingredients

Scale

2 mahi mahi fillets (about 5-6 oz each)

1/3 cup macadamia nuts, roughly chopped

1-2 tablespoons panko breadcrumbs

1/2 tablespoon Dijon mustard

1/2 tablespoon mayonnaise or olive oil

Salt and black pepper

1/2 - 1 tablespoon neutral oil, for the pan

For the Citrus Buerre Blanc

1 tablespoon minced shallot

1/3 cup dry white wine

1 tablespoon heavy cream

1 1/2 tablespoons fresh lemon juice

1/2 teaspoon lemon zest

3 tablespoons cold butter, cubed

Pinch salt

Optional: pinch white pepper

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Instructions

Preheat oven to 400°F (200°C).
Pat the mahi mahi dry with paper towels and season both sides with salt and black pepper.
In a small bowl, combine the chopped macadamia nuts and panko breadcrumbs.
In another small bowl, whisk together the Dijon mustard and mayonnaise or olive oil.
Brush a layer of the Dijon mixture over the top of each fillet.
Press the macadamia mixture onto the top of the fish only, leaving the sides uncovered.
Add the shallot and white wine to a small saucepan over medium heat. Simmer for 4–6 minutes, or until reduced significantly and almost syrupy.
While the wine mixture reduces, heat 1–2 tablespoons neutral oil in an oven-safe skillet over medium to medium-high heat until shimmering.
Place the fish crust-side up in the skillet and sear the bottom for 2–3 minutes, or until lightly golden.
Transfer the skillet to the oven and roast for 7–9 minutes, or until the fish flakes easily and the center is just opaque. Do not flip or broil the fish.
While the fish roasts, stir the heavy cream, lemon juice, and lemon zest into the reduced wine mixture.
Lower the heat to medium-low and whisk in the cold butter a few pieces at a time until the sauce is smooth and glossy.
Season lightly with salt and, if desired, white pepper.
Spoon the warm citrus beurre blanc underneath or alongside the fish before serving.

Notes

Do not finely crush the macadamia nuts — larger pieces create better texture and a more dramatic crust.

The fish should be just opaque in the center when removed from the oven to keep it moist and tender.

Reducing the wine properly before adding the butter helps create a silky sauce instead of a thin one.

If you do not want to use wine, substitute low-sodium chicken broth for the wine and add 1/4 teaspoon champagne vinegar for brightness. The sauce will be slightly lighter and more citrus-forward but still delicious.

The sauce should feel bright and balanced, not heavy or overly rich.

Prep Time: 15 minutes
Cook Time: 10 - 12 minutes
Category: Dinner
Method: Oven-Baked
Cuisine: American