- 4 (6 ounce) skinless mahi mahi fish steaks
- 1/4 cup NAKANO® Seasoned Rice Vinegar – Original
- 1 tablespoon soy sauce
- 2 tablespoons NAKANO® Seasoned Rice Vinegar – Original
- 1 large mango, diced 1/4-inch
- 1 tablespoon minced red onion
- 1 tablespoon minced ginger
- 1 tablespoon chopped mint
- 2 tablespoons sweetened flaked coconut
- 1/2 cup roasted, salted macadamia nuts, finely chopped
- 3 tablespoons panko bread crumbs (Japanese-style)
- 1 egg
- 2 tablespoons butter
- Place mahi mahi in a wide, shallow bowl. Drizzle with 1/4 cup Nakano(R) Seasoned Rice Vinegar – Original and soy sauce. Refrigerate 30-60 minutes, turning fish over once.
- Meanwhile, prepare chutney in a medium serving bow by combining mango, 2 tablespoons Nakano(R) Seasoned Rice Vinegar – Original, red onion, ginger, mint and coconut. Add more seasoned rice vinegar, to taste, if desired. Let chutney sit at room temperature until ready to serve.
- Combine macadamias and panko bread crumbs in a shallow bowl.
- Beat egg in another shallow bowl.
- Melt butter in a 10 to 12-inch nonstick skillet over medium heat. Drain fish and pat dry. Dip each piece of fish in egg, then in macadamia mixture; place in skillet.
- Cook over medium heat approximately 8 minutes per side, or until cooked as desired. Serve with Mango Ginger Chutney.