|Macadamia Encrusted Salmon|
I always enjoy going on vacations. I like to try the local food places rather than food chains. I like to experience the flavor of our vacation destination. I will admit that it isn't always what I am expecting! We do enjoy going to Hawaii to relax and be by the beach. I love the beauty of the ocean animals (Whales, dolphins and sea turtles) and the tropical plants. Oahu is my favorite island although most people claim it is too commercialized. We like the beaches and the shops in the north shore area because it seems more "mom & pop" style. I will admit the traffic can be harry during the rush hour trying to get around the island but we like it there best although each island is nice. (Although Hawaiian sunsets are nice...they are nothing compared to the spectacular sunsets we get in Arizona!)
Macadamia Encrusted Fish Filets Recipe:
- 1 can (8 oz.) coconut milk (not coconut water), if you don't like coconut then you can substitute evaporated milk or heavy cream
- 3/4 cup chopped macadamia nuts
- 1/2 cup gluten free corn bread mix, dry & unprepared (see my recipe on the blog posted 12/30/12 or you can use a pre-made mix & if you don't have a gluten allergy then you can just use regular corn bread mix like Jiffy brand). Don't prepare the mix, you want to just use it dry in place of flour or bread crumbs. In a pinch, you can use gluten free flour but the corn bread mix gives it great flavor!
- 1/4 cup melted butter or olive oil
- 1/2 cup shredded coconut
- 4 fish fillets, thawed
Place fish filets in 9x9 pan and pour the coconut milk over top. Cover and refrigerate for at least 30 minutes. (I have actually done this in the morning before work and let it sit in the fridge all day and finished up the recipe when I got home and it worked out great). Combine the nuts, dry corn bread mix, melted butter and coconut. Line a baking sheet with parchment paper or foil. Place the fish fillets on top of the lined baking sheet. Don't remove any of the coconut milk that is still sticking to the fish. It will add flavor, moisture and help the topping adhere to fish! Sprinkle the topping onto fish. Bake in 425 degree pre-heated oven for 13-18 minutes or until crust is golden and fillets are cooked through.
|chopping my macadamia nuts|
|soaking my fish fillets in coconut milk|
|Adding the topping to my coconut milk soaked fish fillets|
|Ready for the oven (or you can put the baking sheet on the grill in summer when it is too hot for ovens!)|
|Macadamia encrusted salmon|
|Macadamia encrusted salmon with coconut rice....ready to eat!|
|Macadamia encrusted Mahi Mahi fillets|
|A humpback whale tail from our Maui Whale Watch Tour this past February|
|A humpback whale from our Maui Whale Watch Tour this past February|
I hope you enjoy the recipe for the Macadamia Encrusted Fish Fillets. Please feel free to post any pictures or substitutions that you made to the recipe. I am always interested in how you change up a recipe. We all learn from each other!
Gluten Free Casually