Macadamia Nut Crusted Mahi Mahi with Pico de Gallo and Beet Schmear

Serves 4



Pico De Gallo 


Beet Schmear


Roasted Carrots


Served on my favorite dinnerware Annieglass Roman Antique Plate


  1. Soak cashews in boiling water and set aside for 2 to 4 hours.
  2. Preheat oven to 375F
  3. Peel the skin from the beets. In a medium pot, fill up 1/4 of the pot with water and add steamer on top, steam beets for 45 minutes to an hour. (You may also bake the beets for 45 minutes to an hour instead of steaming).
  4. Finely chop or blend the macadamia nuts together. Set aside in a bowl.
  5. Chop all the pico de gallo ingredients and add lime juice,  apple cider vinegar and salt; mix well and set aside.
  6. Wash and slice all carrots in half long ways. On a cookie sheet covered with parchment paper;  add carrots, oil, garlic powder, onion powder, salt and pepper and mix with hands to cover the carrots. Bake for 20 to 25 minutes.
  7. Dip each mahi into the oil, covering the mahi on both sides. Then dip mahi into the macadamia nuts covering both sides. Place on a cookie sheet with parchment paper and repeat for all mahi. Bake for 25 minutes. Optional; bring oven to broil and bake mahi for additional 2 minutes to get extra crispy on top.
  8. In a small pan, add 3 sliced garlic cloves and a drizzle of oil. Saute until lightly golden brown.
  9. In a blender add steamed beets, sautéed garlic, and cashews. (Drain the cashews from the water but keep the water). Use this 1/4 to 1/2 cup of cashew water to add to the schmear. Add 1/4 cup first, if it needs more keep adding 1 tablespoon more at a time until it reaches a creamy but not watery texture.


On a plate schmear the beet schmear in the middle and on the side. In the middle add lettuce and then mahi mahi; place pico de gallo on top. Add carrots on top of the side schmear and enjoy!


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