Macadamia Nut Crusted Mahi Mahi

This is one of Jason's parents' staples. Macadamia nuts are big here, they even call them mac nuts. This recipe came from Alton Brown.

1 1/4 cups coarsely ground (or well chopped) roasted mac nuts
1/2 cup bread crumbs (it calls for panko but I just used regular ones)
2 tablespoons flour
1/4 cup butter, melted
4 mahi mahi fillets, 6-8 ozs each
salt and pepper
2 tablespoons coconut milk

Preheat oven to 425. In a medium bowl, stir together the nuts, panko, flour and butter. Set aside.

Line a baking sheet with aluminum foil and brush liberally with oil. Place the fish on the foil and sprinkle each piece with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with coconut milk (Jason's mom doesn't use the coconut milk, I'm not sure why but the topping sticks fine without it). Divide the nut mixture among the tops of each piece, patting the mixture to spread and adhere to the fish. Return to the oven and bake for 5-10 more minutes, or until the crust is golden brown.

Remove from the oven and let stand 10 minutes before serving.

My favorite fish tacos

We don't have these often, but man, when we do I snarff them! The whole combination is great to me, but the sauce is really what makes it. I didn't list any amounts; just expand or contract to the number of tacos you need. I'd figure on least 2 or 3 tacos per person (more if you have hungry boys who like fish).

Taco components:
Fish fillets (talpia, cod, whatever)
white corn tortillas
finely shredded cabbage
sliced green onions (opt)
diced fresh tomatoes (opt)

sauce:
mayonnaise
sour cream (or plain yogurt)
lime juice
cumin
Cayenne pepper
oregano
dill
salt

Lightly season the fish--I usually give it a light salting. Then grill it, or bake in the oven (I can't seem to handle grilling fish) until flakey and a little browned. Warm the tortillas either in the microwave or in a frying pan with a little oil, just to keep them flexible. Shred the cabbage and, if you want, mix it with green onions and diced tomatoes.

Make the sauce with equal parts mayonnaise and sour cream (or plain yogurt)--I would figure on 1/4 cup of each for 4 servings. Add lime juice until the mixture thins a little, and add the seasonings to your taste (go easy on the cumin--it can take over).

Set out all the components--fish, broken into bits; cabbage mixture; warmed tortillas; sauce. Everyone can put their tacos together with fish at the bottom, topped by the crunchy cabbage, topped with sauce. Enjoy! I'm drooling just thinking about it.