Seafood - Macadamia-Crusted Cod with Black Rice, Golden Beet & Avocado Salad recipes

Author: James Turner  
Seafood Dinner Light meal Entree

This Oven Baked Coconut Macadamia Nut Crusted Cod recipe is a delicious fish recipe that is super simple, but fancy enough to impress company, and perfect for your low carb or keto lifestyle! “Crispy-crunchy gets our vote every time,” wrote JeanMarie Brownson in her column Dinner at Home.

Oven Baked Coconut Macadamia Fish Fillets

Oven Baked Coconut Macadamia Fish Fillets
This Oven Baked Coconut Macadamia Nut Crusted Cod recipe is a delicious fish recipe that is super simple, but fancy enough to impress company, and perfect for your low carb or keto lifestyle! The bonus is it can be made from start to finish in less than 30 minutes!
Provided by: Bobbi Hass-Burleson
Total time: 25 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 0 servings
Cuisine: American
Number of ingredients: 6
Ingredients:
  • 1 cup roasted macadamia nuts, roughly chopped
  • 4 cod fillets of (about 6 oz each), or any firm white fish like halibut, mahi-mahi, tilapia
  • 1 tablespoon of coconut oil, melted
  • Sea salt
  • Fresh cracked black pepper
  • Fresh chopped cilantro, for garnish, optional
Nutrition:
  • Calories: 461.44 calories
  • Fat: 30.43 grams
  • Saturated Fat: 7.11 grams
  • Carbohydrate: 5.16 grams
  • Fiber: 3.17 grams
  • Sugar: 1.51 grams
  • Protein: 43.93 grams
  • Sodium: 288.07 milligrams
  • Cholesterol: 99.00 milligrams
How to cook:
  1. Preheat oven to 450 degrees and line a baking sheet with parchment paper or silicone baking mat.
  2. In a food processor, pulse the macadamia nuts until they form small crumbs. Do not over-process or you will end up with macadamia nut butter.
  3. Spread the crumbs onto a plate.
  4. Brush the cod fillets with melted coconut oil and press the top of each into the macadamia nut crumbs, making sure to press well so the crumbs really stick to the fish. Spoon any leftover crumbs onto the top of the fish fillets and press well.
  5. Season with salt and pepper.
  6. Place the fillets on the baking sheet, nut side up, and bake for 7 to 9 minutes (depending on the thickness of the fish), or until the fish is white and flaky.
  7. Turn your oven to high broil and cook for an additional 1 or 2 minutes, or until the nuts have turned golden brown.
  8. Garnish with cilantro if using.
Notes: Macadamia Coconut Crusted Fish Recipe, 6 pieces (about 6 ounces each) skinless fish fillets, such as mahi mahi, or cod each about 3/4-inch thick · 1 teaspoon salt · Freshly ground pepper · 1/2 cup dry
Tags:
oven baked coconut macadamia fish fillets macadamia-crusted cod with black rice golden beet cod with black rice golden beet baked coconut macadamia fish fillets

How to make macadamia nut crusted fish at home!

Drench the fish fillets in the nut mixture, pressing them into the mixture to ensure a proper Duration: 1:35

Macadamia-Crusted Cod with Black Rice, Golden Beet & Avocado Salad

Macadamia-Crusted Cod with Black Rice, Golden Beet & Avocado Salad
Macadamia trees, though we may associate them most closely with Hawaii, are actually Australian natives. Cultivated since the 1800s, they have since spread to temperate climates across the world. Macadamia trees take seven to ten years to mature, but once fully grown, they’ll produce nuts for up to 100 years. The nut itself is uniquely flavored and buttery in texture. In this recipe, we’re using it to create a toasty, delicious crust for tender cod.
Provided by: Blue Apron
Yields: 2 servings
Cuisine: Asian
Number of ingredients: 9
Ingredients:
  • 2 Cod Fillets
  • ¾ cup Black Rice
  • 3 Scallions
  • 1 Avocado
  • 1 bunch Baby Golden Beets
  • 1 bunch Mint
  • 2 Tbsps Panko Breadcrumbs
  • 1 Lime
  • ¼ cup Macadamia Nuts
Nutrition:
  • Calories: 700 calories
How to cook:
  1. 1 Cook the rice: Heat 2 small pots of salted water to boiling on high. Once the first pot of water is boiling, add the rice and cook 27 to 30 minutes, or until tender. Drain thoroughly and return to the pot. Set aside.
  2. 2 Cook & peel the beets: While the rice cooks and once the second pot of water is boiling, add the beets and cook 22 to 25 minutes, or until tender when pierced with a fork. Drain the beets thoroughly. When cool enough to handle, using your hands and paper towels, gently rub the skins off the beets; discard the skins. Cut the beets into wedges and place in a bowl. Set aside.
  3. 3 Prepare the ingredients: While the rice and beets cook, wash and dry the fresh produce. Cut off and discard the roots of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lime. Peel, pit and dice the avocado; top with the juice of 2 lime wedges to prevent browning and season with salt and pepper to taste. Pick the mint leaves off the stems; discard the stems. Finely chop the macadamia nuts and place in a small bowl with the breadcrumbs.
  4. 4 Coat & cook the cod: Season the cod fillets with salt and pepper on both sides. Coat 1 side of each seasoned cod fillet in the breadcrumb-macadamia nut mixture. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated cod, crusted-side down first, and cook 2 to 4 minutes per side, or until the crust is golden brown and the fish is cooked through.
  5. 5 Make the rice salad: To the pot of cooked rice, add the cooked beets, lime zest, white parts of the scallions, avocado, mint (thinly slicing the leaves just before adding), half the green parts of the scallions and the juice of the remaining lime wedges. Add a drizzle of olive oil and stir until combined; season with salt and pepper to taste.
  6. 6 Plate your dish: Divide the rice salad between 2 dishes. Top each with a cod fillet. Garnish with the remaining green parts of the scallions. Enjoy!
  7. 1 Cook the rice: Heat 2 small pots of salted water to boiling on high. Once the first pot of water is boiling, add the rice and cook 27 to 30 minutes, or until tender. Drain thoroughly and return to the pot. Set aside.
  8. 2 Cook & peel the beets: While the rice cooks and once the second pot of water is boiling, add the beets and cook 22 to 25 minutes, or until tender when pierced with a fork. Drain the beets thoroughly. When cool enough to handle, using your hands and paper towels, gently rub the skins off the beets; discard the skins. Cut the beets into wedges and place in a bowl. Set aside.
  9. 3 Prepare the ingredients: While the rice and beets cook, wash and dry the fresh produce. Cut off and discard the roots of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lime. Peel, pit and dice the avocado; top with the juice of 2 lime wedges to prevent browning and season with salt and pepper to taste. Pick the mint leaves off the stems; discard the stems. Finely chop the macadamia nuts and place in a small bowl with the breadcrumbs.
  10. 4 Coat & cook the cod: Season the cod fillets with salt and pepper on both sides. Coat 1 side of each seasoned cod fillet in the breadcrumb-macadamia nut mixture. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated cod, crusted-side down first, and cook 2 to 4 minutes per side, or until the crust is golden brown and the fish is cooked through.
  11. 5 Make the rice salad: To the pot of cooked rice, add the cooked beets, lime zest, white parts of the scallions, avocado, mint (thinly slicing the leaves just before adding), half the green parts of the scallions and the juice of the remaining lime wedges. Add a drizzle of olive oil and stir until combined; season with salt and pepper to taste.
  12. 6 Plate your dish: Divide the rice salad between 2 dishes. Top each with a cod fillet. Garnish with the remaining green parts of the scallions. Enjoy!
Notes: Paleo Macadamia-Coconut Encrusted Filets in 40 minutes, Rinse fish and pat dry. Spread mayonnaise on both sides of the fish. Pat the nut and coconut mixture onto both sides of the fish. Place the fish on a shallow

Baked macadamia crusted fish

Baked macadamia crusted fish
Entertain guests with this sophisticated dinner recipe.
Provided by: Holly
Yields: 0 servings
Number of ingredients: 12
Ingredients:
  • 4x 250 g firm white fish fillets (bones removed)
  • 1 tbsp olive oil (extra virgin)
  • 1 cup macadamias (chopped)
  • 1/4 cup fresh parsley leaves (chopped)
  • 1 tbsp fresh oregano leaves (chopped)
  • 1 tbsp marjoram leaves (chopped)
  • 1 small clove garlic (crushed)
  • 1 lemon (freshly squeezed)
  • 1 tbsp lemon zest (grated)
  • 2 tbsp macadamia oil
  • cracked black pepper (to season)
  • roasted vegetables or salad (to serve)
Nutrition:
  • Calories: 2349 kcal
  • Carbohydrate: 36 g
  • Protein: 214 g
  • Fat: 161 g
  • Saturated Fat: 26 g
  • Cholesterol: 500 mg
  • Sodium: 541 mg
  • Fiber: 19 g
  • Sugar: 10 g
  • Unsaturated Fat: 125 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 180°C. Lightly oil a baking dish. Place fillets into a dish, brush lightly with remaining oil.
  2. In a small bowl, combine ingredients to form a thick paste. Spread macadamia crust over top of fish, pressing coat evenly.
  3. Bake fillets for 8-10 minutes or until flesh flakes when tested with a fork. Cooking time will depend on thickness of fillets. Serve with roasted vegetables or salad.
Notes: Macadamia Nut Crusted Halibut | Cape Cod LIFE, Macadamia Nut Crusted Halibut | Cape Cod LIFE ; Seafood. 2 (8 ounces each) halibut, firm fillets ((or any ; Produce. 1 small bunch Basil, fresh. 1 Bay leaf

Macadamia Coconut Crusted Fish

Macadamia Coconut Crusted Fish
“Crispy-crunchy gets our vote every time,” wrote JeanMarie Brownson in her column Dinner at Home. Her memorable pan-fried Macadamia Coconut Crusted Fish won our vote, and stomachs, handily.
Provided by: Flavorite
Yields: 0 servings
Number of ingredients: 12
Ingredients:
  • 6 pieces (about 6 ounces each) skinless fish fillets, such as mahi mahi, or cod each about 3/4-inch thick
  • 1 teaspoon salt
  • Freshly ground pepper
  • 1/2 cup dry roasted macadamia nuts, finely chopped
  • 1/2 cup panko breadcrumbs
  • 1/4 cup flaked or shredded unsweetened coconut
  • 2 tablespoons chopped fresh cilantro, chive or parsley (or a combination)
  • 1/4 teaspoon ground ginger
  • 2 egg whites
  • 2 tablespoons vegetable oil
  • Lime wedges
  • Crunchy pineapple relish, see recipe below
How to cook:
  1. Heat oven to 450 degrees. Pat fish dry. Sprinkle with 1/4 teaspoon salt and pepper to taste. Mix chopped nuts, breadcrumbs, coconut, herbs, ginger, 1/2 teaspoon salt and pepper to taste in a shallow dish. Put egg whites and remaining 1/4 teaspoon salt into another shallow dish; beat lightly with a fork until frothy.
  2. Dip fish into egg whites; let excess drip off. Coat fish on all sides in breadcrumb mixture. Put onto a wire rack set over a pan. If desired, refrigerate an hour or so.
  3. Heat oil in large, well-seasoned cast-iron (or nonstick) ovenproof skillet over medium-high. Add fish in a single uncrowded layer (use two skillets if necessary). Cook until golden, about 2 minutes. Gently flip fish; put into oven. Cook until crisped and fish is nearly firm, 5 to 7 minutes.
  4. Transfer to heated serving plates. Serve with lime wedges and topped with pineapple relish.
Notes: Macadamia crusted black cod fillet recipe, Fresh fish fillet with a crunchy macadamia crust and salsa verde. Ingredients. Metric, Cups, Imperial. 4 black cod fillets; 300 g orzo.
Related recipes:
Macadamia nut crusted mahi mahi
Macadamia nut crusted mahi mahi
 Macadamia nut crusted halibut recipe
Macadamia nut crusted halibut recipe
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