After I made the great Mahi Mahi from Jeff's Pecan-Crusted Tilapia recipe last week, I'd been thinking about what to do next with some more of the fillets in my freezer. I came up with this. I really like coconut and macadamia on fish, and this time I wanted a good sauce. I'm calling it a pineapple beurre blanc, since a beurre blanc is a cream sauce with butter swirled in. This sauce is reduced pineapple juice, butter, and cream. It tasted wonderful on this fish. I think I like this dish even better than the pecan-crusted one. I sure am enjoying learnig how to make fish after all these years of avoiding it!
Macadamia-Coconut Mahi Mahi with Pineapple Beurre Blanc
1 6-oz. can pineapple juice
1 T butter
3 T heavy cream
1/4 c flour
1 t lemon juice
1/4 c milk
1/4 c unsweetened flaked coconut
1/3 c macadamias
2 Mahi Mahi fillets
2 T butter
Start the sauce, since it takes the longest time, and can cook while you're preparing the fish. Put the pineapple juice in a small saucepan and bring to a boil. Lower heat and continue to cook over medium heat (not boiling but more than simmering) for 15-20 minutes. Add butter and continue cooking until reduced by over a half. It will appear syrupy. Turn off heat and add cream.
Prepare three dredging plates: in the first, put the flour. In the second, stir together the milk and lemon juice. Chop the coconut and macadamias very finely, and combine in the third bowl. Coat the fish fillets with flour, then dip in milk, and then in coconut-macadamia mixture. Sauté in butter over medium heat until browned on both sides and fish flakes easily with a fork. Serve with sauce. Makes two servings.