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macadamia crusted mahi mahi with mango avocado salsa on top

Macadamia Crusted Mahi Mahi

Macadamia Crusted Mahi Mahi with Mango Avocado Salsa is pan seared macadamia crusted mahi mahi topped with a fresh flavorful mango avocado salsa.  It's a delicious dinner that's on the table in 30 minutes!

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For the salsa:

  • 2 medium avocados diced
  • 1 large mango diced
  • 1/4 cup chopped red onion
  • 1 jalapeno seeded and chopped
  • 3 tablespoons chopped cilantro
  • 2 limes juiced
  • 1 tablespoon [Thrive® Algae Oil]
  • salt and pepper to taste

For the fish:

  • 16 ounces mahi mahi fillets preferably 4 ounces each, 1/2 - 3/4" thick*
  • 1/2 cup macadamia nuts
  • 1/2 cup panko breadcrumbs
  • 1/3 cup all purpose flour seasoned with 1/2 teaspoon salt and 1/8 teaspoon black pepper
  • 1 large egg beaten with 1 tablespoon water
  • 1/4 cup [Thrive® Culinary Algae Oil] plus more if needed


Prepare the salsa:

  • Place the diced avocado, mango, red onion, jalapeno, cilantro, lime juice, algae oil, salt and pepper in a medium bowl.  Stir to combine and adjust the salt as needed.  Let stand at room temperature.

Prepare the mahi mahi:

  • Blot the fish dry with a paper towel and season both sides with salt and pepper.  Set aside.
  • Place the macadamia nuts, breadcrumbs, and a pinch of salt in the bowl of a food processor.  Pulse until coarsely ground and pour onto a large plate.
  • Place the seasoned flour on a plate and spread in an even layer, then place the egg wash into a pie plate or shallow bowl.
  • Dredge each fillet in the flour until evenly coated, shaking off the excess, followed by the egg, then coat with the macadamia mixture.
  • Heat 2 tablespoons of the algae oil in a cast iron or large saute pan over medium heat, adding more oil as necessary.  Once the pan is at medium heat, add the fish and cook for 3-4 minutes.  If the fish begins to brown too quickly, turn the heat down to medium low.  Turn the fish and cook for 3-5 minutes longer or until it flakes easily with a fork.  Remove from heat and allow to cool slightly.


  • If cooking your fish in a cast iron pan in two batches, wipe the pan out with a paper towel before adding the second the batch.  Add more algae oil and heat as directed.
  • Be careful not to let your pan get too hot to avoid burning the coating.  If the coating begins to brown too quickly, simply turn down the heat to medium low.
  • * If your fish is 1" thick or more, you can pan sear it on the stove top for 1 minute per side or until golden, then bake in a 350 degree oven for 8-10 minutes or until it flakes easily with a fork.
  • You can make the macadamia-panko coating in advance and store it in an airtight container at room temperature for up to 3 days.
  • If mahi mahi is unavailable, any white fish may be substituted.


Serving: 1g, Calories: 521kcal, Carbohydrates: 54g, Protein: 16g, Fat: 30g, Saturated Fat: 5g, Polyunsaturated Fat: 23g, Cholesterol: 73mg, Sodium: 534mg, Fiber: 12g, Sugar: 22g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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