Do you ever have one of those months weeks where you just feel like you can’t go on with at least one pina colada every day? (And it’s highly possible that rather than “pina colada” we’re really talking Jameson. Possible, but not necessarily true. I refuse to make any declarative statements on the subject.)
What? Oh, um. No of course not. Me neither.
That would be…psychologically unsound.
But. Just in case. For those of you who are scared to admit it in public.
Or for those of you who didn’t think you were craving a pina colada, but man now that I’ve mentioned it, doesn’t it sound so satisfying?
This one’s for you.
(Instead of locked in your NYC apartment wrapped in a blanket with the rain coming down outside as if it were monsoon season and not spring. Ahem. Again, neither confirming nor denying. But my heat was turned off the second March 21st hit. And I have a body temperature that is at least twenty degrees lower than the rest of the world’s. Just saying.)
Bonus? Eating it every day won’t even require a psych consult.
And, given that it’s full of omega-3′s, selenium, vitamins B3, B6, and C…it’ll probably even make you healthier.
And that’s more than I can say for those Jamesons-on-the-rocks pina coladas.
Adapted from Cooking Light
Coconut Macadamia Nut-Crusted Mahimahi with Tropical Salsa Recipe
- 1 1/4 cups chopped pineapple
- 1/2 red onion, chopped
- 1/4 cup chopped fresh cilantro
- 2 tbsp shredded unsweetened coconut
- 2 tbsp fresh lime juice
- 1 jalapeño pepper, seeded and finely chopped
- 1/4 cup shredded unsweetened coconut
- 2 tbsp panko
- 1 1/2 tbsp chopped macadamia nuts
- 1 tsp sea salt, divided
- 1/4 cup light coconut milk
- 1 tbsp soy sauce
- 2 (6 oz) mahimahi fillets(or other firm whitefish)
- 1 tbsp olive oil
1. Preheat oven to 400.
2. Combine the pineapple through the jalapeño pepper in a large bowl. Set aside.
3. Combine 1/4 cup shredded unsweetened coconut with the panko, macadamia nuts and 3/4 tsp sea salt in a shallow bowl. Combine the milk and soy sauce in another shallow dish. Sprinkle fish on both sides with the remaining 1/4 tsp salt. Dip one side of the fish into the milk mixture and then dredge the dipped side into the panko/coconut mixture.
4. Heat oil in a large nonstick skillet over medium-high heat. Add fish, crust side down, to pan and cook 3 minutes. Add fish, crust side up, to an 8x8-inch baking or casserole pan. Bake for 10 minutes or until fish flakes easily. Serve with the salsa.