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Macadamia-Crusted Mahi Mahi with Pineapple Salsa

INGREDIENTS:Pineapple Salsa:
6 Tbsp. olive oil
3 small garlic cloves, minced
2 large shallots, minced
2 large sweet red peppers, minced
1 small green chili, seeded, minced
½ cup cilantro, fresh, minced
4 Tbsp. tomato paste
1 tsp. ground cumin
1 tsp. ground ginger
1 tsp. red pepper flakes
2 20-oz. cans crushed pineapple, drained
1 11-oz. can mandarin oranges, drained
to taste, salt and pepper

Mahi Mahi:
1 ½ lbs. Mahi Mahi fillets, cut into 4-8 servings
1 ½ cups Blue Diamond® Diced Macadamia Nuts
1 tsp. ground ginger
1 tsp. fine sea saltDIRECTIONS:For Salsa: Heat half of oil in skillet over medium high heat. Add garlic, shallots, pepper, chili and cilantro. Saute until vegetables begin to soften. Stir in remaining ingredients and bring to simmer for approximately 10 minutes, stirring constantly. Remove from heat. Set aside. Adjust seasonings.

For Mahi Mahi: Mix macadamia nuts with ginger in small flat bowl. Pat fish dry. Coat each piece of fish completely in remaining olive oil. Sprinkle with salt and pepper. Roll fish in nut mixture coating entire piece of fish. Place fish fillets on sheet pan and bake at 380°F for 20-30 minutes until nuts are golden brown and fish is flaky. Serve with side of pineapple salsa. Salsa can be served warm or cold.SERVINGS:4-8 servings fish and 4 cups salsaPHOTO CREDIT:Photo Credit: BLUE DIAMOND GROWERS

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