| Total: | 1 hr 45 min |
| Prep: | 15 min |
| Cook: | 1 hr 30 min |
| Yield: | 8 servings |
| Total: | 1 hr 45 min |
| Prep: | 15 min |
| Cook: | 1 hr 30 min |
| Yield: | 8 servings |
Ingredients
- 2 cups fresh pineapple, diced
- 3 cups fresh papaya, diced
- 1/2 cup fresh cape gooseberries (ground cherries, optional)
- 1 cup, plus 1 teaspoon, granulated sugar
- 1 tablespoon fresh mint or spearmint, chopped
- 1/8 teaspoon prepared horseradish
- 1 teaspoon chili sauce
- 2 eggs, beaten
- 1 green onion, minced
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1 tablespoon soy sauce
- 1 teaspoon sherry
- 1 teaspoon cornstarch
- Salt
- Freshly ground white pepper
- 3 pounds mahi-mahi (dolphinfish) fillets, cut into 2 by 3-inch pieces
- 2 cups of flour
- 3 eggs, beaten
- 1 1/2 cup macadamia nuts, minced
- 1 1/2 cups panko bread crumbs
- Vegetable oil for deep frying
Instructions
- In a saucepan, combine the pineapple, papaya, gooseberries and 1 cup of sugar. Bring to a boil, then simmer, stirring every 5 minutes to avoid scorching, for 1 hour or until mixture reaches jam consistency. Cool. Divide papaya mixture into 3 bowls. Fold in fresh mint to one bowl, horseradish to another and chili sauce to the third. Set aside.
- In a mixing bowl, combine the eggs, green onions, garlic, ginger, soy sauce, sherry, remaining teaspoon of sugar and cornstarch. Mix well. Season with salt and pepper. In a large mixing bowl, marinate the mahi-mahi “fingers” in the marinade for 10 minutes. Drain. Season the flour with salt and pepper. Dip the fish pieces in the seasoned flour and then the egg. In a mixing bowl combine the panko bread crumbs and the macadamia nuts. Mix well. Dip the fish in the macadamia nut mixture. Coat well. In a wok or deep, heavy kettle, heat 2 1/4 to 3 inches of oil on medium-high heat until it registers 365 degrees F on a deep fry thermometer. Fry fish fingers a few at a time until golden. Drain briefly on paper towels and serve with the tropical marmalade.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1078 |
| Total Fat | 81 g |
| Saturated Fat | 8 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 5 g |
| Sugar | 11 g |
| Protein | 42 g |
| Cholesterol | 224 mg |
| Sodium | 1012 mg |
| Serving Size | 1 of 8 servings |
| Calories | 1078 |
| Total Fat | 81 g |
| Saturated Fat | 8 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 5 g |
| Sugar | 11 g |
| Protein | 42 g |
| Cholesterol | 224 mg |
| Sodium | 1012 mg |
Reviews
My wife always find great food. That would be one item that children enjoyed
This was absolutely delicious!!! Worth the effort!! I did not make the sauce, I served it with a store bought sweet chile sauce. We made a wrap with leaf lettuce, cucumber, and the delicious fish finger. The Panko and macadamia breading is the bomb!!! Will make again!!!
Just made it. People love it
I just made the fish and my family couldn’t get enough of it. I had never cooked Mahi Mahi before, but my kid alone ate half the fish! And it was 2lbs! Need more fish next time, which I could have because I had plenty of coating to cover it. D-lish!
My husband and I are always looking for fabulous recipes and experimenting in the kitchen. This is by far our favorite dish to create together! The nutty flavor of the breading and the sweetness of the sauce are a perfect blend. We’ve tried a tropical sauce we found at the grocery store, and it was fantastic too. We never fail with Emeril’s recipes!