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

Servings: 4

Ingredients:

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

Optional:

• 1 cup mixed Arugula and Spinach

Presentation:

• Served on Annieglass Roman Antique Plates

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.