Macadamia Nut-Crusted Mahi Mahi with Fresh Pico de Gallo and Creamy Beet Schmear

 

Servings: 4

Ingredients:

For the Mahi Mahi:

For the Pico de Gallo:

For the Beet Schmear:

For the Roasted Carrots:

Optional:

Presentation:

Instructions:

  1. Prepare the Cashew Beet Schmear:
    • Soak the cashews in boiling water for 2 to 4 hours.
    • Steam or bake the beets until tender, approximately 45 minutes. Allow to cool, then peel.
    • In a blender, combine the steamed beets, sautéed garlic, and drained cashews. Gradually add 1/4 cup of the reserved cashew water, adding more as needed, until the mixture achieves a creamy consistency.
  2. Make the Pico de Gallo:
    • In a bowl, combine all ingredients for the Pico de Gallo. Adjust lime juice and salt to taste. Set aside to let the flavors meld.
  3. Roast the Carrots:
    • Preheat the oven to 375°F (190°C).
    • Toss the carrots with oil, garlic powder, onion powder, salt, and pepper. Arrange on a parchment-lined baking sheet and roast for 20-25 minutes until tender.
  4. Prepare and Cook the Mahi Mahi:
    • Coat each fillet in vegetable oil, then dredge in finely chopped macadamia nuts, pressing to adhere.
    • Place on a parchment-lined baking sheet and bake in the preheated oven for 25 minutes. For additional crispness, broil for 2 minutes.
  5. Assemble the Dish:
    • Spread beet schmear on Annieglass plates. Layer lettuce mix, if using, followed by a mahi mahi fillet. Top with a generous spoonful of Pico de Gallo.
    • Arrange roasted carrots alongside.

Enjoy this gourmet offering of Macadamia Nut-Crusted Mahi Mahi, paired with vibrant Pico de Gallo and a unique Beet Schmear, elegantly served on luxury dinnerware for an exquisite dining experience.

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