Ingredients
1/3 cup orange juice2 tablespoons finely chopped shallot1-1/2 teaspoons minced fresh gingerroot1 small garlic clove, minced1 can (13.66 ounces) light coconut milk1 teaspoon sugar1/8 teaspoon saltDash pepper1 tablespoon butterMAHI MAHI:6 mahi mahi fillets (3 ounces each)1/4 teaspoon salt1/8 teaspoon pepper4 teaspoons grated orange zest1 tablespoon orange juice1-1/2 teaspoons minced fresh gingerroot2 teaspoons garlic powder2 teaspoons ground cumin3/4 cup panko bread crumbs1/2 cup chopped macadamia nuts3 tablespoons olive oil
Preparation
In a small saucepan, combine the orange juice, shallot, ginger and garlic. Bring to a boil over medium-high heat. Cook for 3 minutes. Stir in the coconut milk, sugar, salt and pepper. Simmer, stirring occasionally until mixture is reduced by half, about 20 minutes. Remove from the heat and whisk in butter.
Pat fish dry; place on a parchment-lined baking sheet. Sprinkle with salt and pepper.
In a small bowl, combine the orange zest, juice, ginger, garlic powder and cumin. Spoon over fish. Let stand for 10 minutes. Combine the bread crumbs, nuts and oil; mound onto each fillet.
Bake, uncovered, at 425° for 14-16 minutes or until fish just turns opaque and crumb mixture is golden brown. Cover loosely with foil if crust browns too quickly. Serve with sauce.
