Macadamia Nut Mahi-Mahi


  • 7 oz. Fresh Mahi-Mahi
  • 1½ oz. Macadamia nuts
  • 5 oz. Orzo Pasta
  • 3 oz. Tomato
  • 3 oz. Mushrooms
  • 2 oz. Sun-Dried Tomato
  • 4 oz. Lemongrass
  • 4 oz. Beurre Blanc
  • 2 oz. Spinach
  • 2 oz. White Wine
  • 2 oz. Garlic Butter
  • 2 oz. Egg Whites
  • 1½ oz. Panko



  1. Roll seasoned Mahi Mahi fillet in egg whites.
  2. Roll in Panko and Macadamia nut mixture.
  3. Sear the both sides of mahi until golden brown.
  4. Finish in the oven at 350 degrees for 8-10 minutes.


  1. In a saute pan, add a little oil. Sau
  2. te mushrooms, sun-dried tomato, spinach and tomato. Season to taste.
  3. Deglaze with white wine and add the orzo pasta.
  4. Add garlic butter and toss well to finish.

Lemongrass Buerre Blanc (Makes 2 cups)

  1. 1 cup White Wine ¼ cup White Wine Vinegar 1 Shallot (minced).
  2. 1 Stalk Lemongrass (bottom end sliced). 1¾ cup Heavy Cream 1 pound Unsalted Butter (room temperature).
  3. Add kosher salt and white pepper


  1. Combine wine, vinegar, shallots, and lemongrass in a heavy sauce-pot.
  2. Heat on med-high heat until reduced by half.
  3. Then add in heavy cream, and reduce heat to medium. Again, reduce by half.
  4. Turn down to low heat and add butter into the sauce a little at a time, stirring constantly.
  5. Season to taste with salt and white pepper.

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