Meatless Friday: Macadamia Mahi Mahi


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Every now and then, I get a crazy idea that turns out to be delicious. Macadamia nuts + coconut rum is one of them. You will wonder where this has been all your life.

Macadamia Mahi Mahi

2 portion fillets mahi mahi
Salt & pepper to taste
~2 tbs. avocado oil or olive oil
~2 tbs. lime juice
~2 tbs. + ¼ cup coconut rum
4 oz. chopped macadamia nuts – It’s better to use the unroasted, unsalted baking nuts, but if you can’t find them, the roasted, ready-to-eat ones will do.

Sprinkle salt & pepper on both sides of the fish, then drizzle both sides with lime juice. Heat oil in a small skillet, then add the fish. When it starts to sear, deglaze the pan with ~2 tbs. coconut rum. Cook until both sides are brown, about 10 minutes. Remove the fish and add the macadamia nuts to the pan. If they are not yet roasted, toss for about a minute to toast them. Then add ¼ cup coconut rum. Cook, tossing frequently, for several minutes while the nuts absorb the rum and become sticky. They’re ready when there is no more liquid in the pan. Serve immediately over the fish.

The nuts with rum would also make a good topping for brownies, cakes, etc.

Pictured with sautéed peppers, mushrooms, and Napa cabbage.

"Meatless Friday: Macadamia Mahi Mahi" by Karen Ullo (

Copyright 2017 Karen Ullo. All rights reserved.

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Copyright 2017 Karen Ullo


About Author

Karen Ullo is the author of two novels, Jennifer the Damned (2015) and Cinder Allia (2017). She is also the managing editor of the Catholic literary journal Dappled Things, as well as a wife and mother of two. Find out more at

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