Teriyaki glazed Mahi-Mahi with Mac nuts and Coconut

Ok, ok, i’m a bad food blogger.  I forgot to take pictures, but with two kids and four hungry adults, its hard to take pictures- especially when the food is all hot and plated up… plus I cook this dish with a glass of wine in one hand, so I have no hand to take the pictures with.  I tried to get Matt to take pictures, but, well, we forgot.   On to the recipe.  This is probably my favorite mahi dish- a classic that everyone loves, and is easy and impressive, even for a non-fish cooker.   This is an old Mama’s Fish House recipe…

Teriyaki Glazed Mahi-Mahi with Toasted Mac Nuts and Coconut


  • 4 Mahi-mahi fillets, 6 oz each
  • 1/4 c. chopped macadamia nuts
  • 1/4 c sweetened shredded coconut
  • 4 tablespoons oil (olive or vegetable)
  • 2 large sliced onions (preferably a sweet, Maui or other…)
  • 1/4 c flour
  • 1/4 c cornstarch
  • 1/2 c teriyaki sauce


  1. In a wide frying pan, toast mac nuts over medium heat until golden brown (you don’t really have to do this if they are already roasted)
  2. Add in coconut and lightly brown (careful not to burn- better to be under done than over)
  3. Remove nuts and coconut from pan and set aside
  4. Add 1 tbsp oil to pan and saute onions until soft. (this is one step where more is better- caramelized onions would be great) remove from pan
  5. Add remaining oil to pan
  6. Mix flour and cornstarch in shallow bowl
  7. Dust mahi filets in flour mixture and add to pan
  8. Cook about 2-3 minutes on each side (don’t over cook it! You just want it to be white, but you can even undercook mahi a little…)
  9. drain excess oil from pan, add onions and teriyaki sauce until slightly thickened
  10. Place fish on plates, then top with onion and sauce mixture, then nuts and coconut

YUM!  This goes great with sweet potatoes…

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