Cilantro-and-Macadamia-Nut Crust and Tropical Citrus Marinade for Fish, Chicken or Tofu Print
Written by Chef Marc McDowell, Ritz-Carlton, Kapalua   

Below is an easy recipe for a tropical citrus marinade that is great for fish, chicken or tofu. Also a macadamia and cilantro mixture I use as a crust. It’s wonderful and full of flavor!! 

Cilantro and Macadamia Nut Crust for Fish, Chicken or Tofu

6- 5 oz. portions of Mahi Mahi
1/3 Cup of Macadamia Nut pieces
1/2 Cup Cilantro Stems, chopped
11/2 tsp. Ginger, peeled & finely chopped
11/2 tsp. Garlic, minced
0.5 oz. Lime Juice, fresh
1 oz. Vegetable Oil
1/2 tsp. Serrano or jalapeno Chili, chop with seeds
1 tsp. Salt
1/2 tsp. Fresh Ground Black Pepper

1. Combine the cilantro stems, macadamia nuts, ginger, garlic and Serrano and process in a robot coupe or food processor for 15 seconds.
2. Add the lime juice and oil, season and process for another 20 seconds.
3. Taste and adjust as necessary.
4. Marinate the fish, chicken or tofu in tropical citrus marinade 6 hours, drain off excess. Season with salt and fresh ground white pepper and sear in a hot saute’ pan with 1 Tbl oil on both sides. Remove and let chill slightly until cool enough to spread 1-2 Tbsp. of crust on top.
5. Place in 375 degree oven for 6-7 minutes and remove and serve with nice fresh pineapple salsa.

Tropical Citrus Marinade for Fish, Chicken or Tofu

Zest and Juice of 1 Lemon
Zest and Juice of 1 Orange
Zest and Juice of 1 Lime
1 tsp Lemongrass pulverized
3 each Kaffir Lime Leaf Pulverized
2 Tbl. Cilantro, chopped
1 tsp lime or lemon thyme leaves                                                           
2 tsp lime basil leaves                                                                     
1/2 Tbl  Garlic, chopped
1/2 Tbl Ginger, chopped
6 oz. Salad Oil                                                                                                       

1. Place all ingredients in a blender and emulsify for 15 seconds. Or mix in a bowl with whisk for a temporary emulsion.