Create With Kendra Logo

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


Servings: 4


For the Mahi Mahi:

  • 4 Mahi Mahi fillets
  • 1 1/2 cups finely chopped Macadamia nuts
  • 1/3 cup Vegetable Oil

For the Pico de Gallo:

  • 1/2 cup Cilantro, finely chopped
  • 2 Green tomatoes, diced
  • 4 Red tomatoes, diced
  • 1 to 2 Cayenne peppers, finely chopped (adjust based on heat preference)
  • 3 Garlic cloves, minced
  • 1/2 Shallot or 1/4 Red Onion, finely chopped
  • Juice of 2 Limes
  • 1 tablespoon Apple Cider Vinegar
  • 1 teaspoon Salt

For the Beet Schmear:

  • 3 Steamed Beets, peeled
  • 3 Garlic cloves, sliced
  • 2 cups Raw Cashews, soaked in boiling water for 2 to 4 hours
  • 1/4 to 1/2 cup reserved Cashew water

For the Roasted Carrots:

  • 1 bunch Long Carrots, halved lengthwise
  • 1 tablespoon Vegetable Oil
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Pepper
  • 1/2 teaspoon Salt


  • 1 cup mixed Arugula and Spinach


  • Served on Annieglass Roman Antique Plates


  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.

Submit your review

Create your own review

Create With Kendra
Average rating:  
 0 reviews
%d bloggers like this: