Macadamia Crusted Mahi Mahi with Peanut Sauce

 My family visits the "Chart House" restaurant 1-2 times a year on special occasions. One of us always gets the macadamia nut Mahi. Recently my husband went fishing and caught a bunch of Mahi, so I knew I had to try my hand at this recipe once and for all. I found a "copy cat" recipe for this Mahi, that the chef actually shared, and I'm so happy I found it!

There are so many ingredients for the peanut sauce alone, but there are other versions online if you do not want to go through all the work. I was committed, so I had to do follow the directions to a T.

Follow the link for the recipe: Macadamia Crusted Mahi Mahi

Ingredients for Peanut Sauce

Mahi Before

Mahi After

Served with Roasted Asparagus and Rice Pilaf

Shrimp, Tortellini & Spinach

Follow the link for this yummy pasta recipe!! 

Shrimp, Tortellini & Spinach

*Changes I made*

-1/2 cup dressing instead of 1/4

-Drained my tomatoes

-Added half a SMALL can of tomato sauce 

-Only used half a bag of spinach

Blueberry Muffins with Blueberry Sauce

Make now, and either eat right away or freeze to enjoy little by little!

Muffin Ingredients

1 1/2 cups all purpose flour

1 tbs baking powder

1/2 tsp salt

1/4 cup sugar

4 tbs unsalted butter, melted and cooled

1 large egg, beaten

3/4 cup plus 2 tbs milk

1 cup fresh blueberries

Blueberry Sauce Ingredients

1/4 cup fresh blueberries

1 1/2 tsp water

2 tbs orange juice

1 tbs and 1 1/2 tsp sugar

1 and 1/2 tsp cold water

1 tsp cornstarch

1/8 tsp vanilla extract

1/8 tsp Cinnamon

Muffins:

1) Preheat oven to 400 degrees, line a muffin pan with 10 paper cups, and fill with 1/4 cup water each.

2) In large mixing bowl, combine flour, baking powder & salt. Stir in sugar. In a separate bowl whisk togethe the melted butter, egg and milk. Pour wet ingredients into dry ingredients until just well blended (mixture will be slightly lumpy)

3) Add blueberries, stir them in just enough to combine.

4) Divide batter evenly into muffin pans (about 1/4 cup each). Bake for 18-24 minutes. Remove from oven and place on cooling rack.

Blueberry Sauce:

1) In a saucepan over medium heat, combine blueberries, 1 1/2 tsp water, orange juice and sugar. Stir gently, bring to boil.

2) Mash blueberries.

3) In a small bowl, combine cold water and cornstarch. Stir in saucepan. Simmer gently until thick, about 3-4 minutes. Remove from heat and stir in vanilla extract and cinnamon. Serve over muffin.