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5 (6-9 oz.) MAHI MAHI fillets
8 oz. macadamia nuts
2 tsp. olive oil
Cornstarch Mix (50% cornstarch 50% water mix until smooth)
1 fresh pineapple
1 cup pineapple juice
3 Tbsp pink peppercorns (whole)
Chop nuts in food processor or blender. Lightly salt each side of
fillets, coat both sides with nuts. Place olive oil in cold saute
pan, add fillets. Turn flame on medium and cook fillets until nuts
are lightly brown. Turn fillets over, cook until lightly brown.
Remove from pan, place in 375 oven. Remove when fish is firm to
touch.
Chutney: Clean and finely dice 1/2 of the pineapple. Crush the
peppercorns. Add the pineapple and juice to a sauce pot, bring to
a boil. Reduce to a simmer, add the peppercorns, whisk in the
cornstarch mix to thicken. Pour over
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