Bite with Belkys: Macadamia Nut Crusted Mahi Mahi from Nikki Marina

The Chef: Tim Hughes

The Restaurant: Nikki Marina at the Westin Diplomat Hotel

The Dish: Macadamia nut crusted mahi mahi with ginger tempura bananas and tropical papaya sauce

Mahi mahi Ingredients:

½ cup Toasted macadamia nuts (chopped nuts)

1tsp-powdered ginger

1tsp ground white pepper

3 tbsp kosher salt

4 6 oz. Portions of Fresh Mahi Mahi

1 tbsp of oil

Procedure:

1) Mix salt, white pepper and ginger and season fish

2) In a dry sauté pan over low heat add nuts and cook until golden brown

3) Crust fish lightly on both sides

4) In a sauté pan over medium high heat add the fish and cook for 3-5 minutes or until fish is golden brown turn over and finish in a 350- degree oven for for 5-8 minutes

Ginger tempura bananas ingredients:

1 tsp powdered ginger

1 tbsp Kosher Salt

½ cup flour

¼ cup water

4 bananas peeled and cut in ½

3 cups of oil heated to 350-degree

Procedure:

1) Mix ginger, salt flour together and add water slowly. (Mixture should resemble pancake batter.

2) In large saucepot with high side fill with oil ½ way and heat to 350-degree. Acquire temperature by using a thermometer.

3) Dredge Bananas in tempura mixture and fry till golden brown, Drain on paper towel.

Papaya Sauce Ingredients:

1 large papaya, Peeled seeded and chopped

1tsp fresh ginger

1cup reduced orange juice( take 3 cups orange juice and reduce to 1cup)

2 tbsp honey

Salt and Pepper to taste

Procedure:

1) Combine all ingredients in a Blender and puree until smooth

Note (If the mixture gets to thick add some water to thin it out)

If you don't like mahi mahi, chef tim says you can substitute with another firm fish like tuna.

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