Macadamia Crusted Mahi Mahi with Citrus Aka Miso Sauce

Surf at Kilauea Point, Kauai

Kilauea Point, Kauai

4 mahi mahi fillets (6 oz. each)
½ c. macadamia roasted nuts
10 rice almond crackers (Blue Diamond)
1 egg
1 T. milk
1 T. margarine
½ c. chicken stock

Preheat oven to 450 degrees.  Chop nuts and rice crackers coarsely and combine.  Beat egg and milk together in pie plate.  Rinse and dry mahi mahi fillets.  Dip top of each fillet in egg and milk mixture, then roll top in nut and cracker crumbs.  Heat margarine in non-stick skillet and sauté fillets crust side down until crust is browned, about two minutes.  Place fillets browned side up on rimmed baking sheet and pour chicken stock around them.  Bake 8 – 12 minutes (depending on thickness of fillets) until pink at middle of fillet just disappears.  Serve with Citrus Aka Miso Sauce and jasmine rice.

 

Citrus Aka Miso Sauce

½ c. dry white wine
2 T. aka miso paste (aged soybean paste)
2 tsp. lime juice
2 eggs
½ c. (one stick) unsalted butter

 In small saucepan, reduce wine by half.  Stir in miso and lime juice.  Allow to cool slightly.  Put in food processor  and process until smooth.  Clean saucepan, heat butter in it until bubbly (but not brown).  Restart food processor and immediately pour butter in.  Process until mixed.  Pour the sauce into a plastic container and microwave at 70% power for 25 seconds.  Whisk.  Repeat microwaving and whisking until sauce is suitably thickened (usually three cycles).

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