Macadamia Crunch Cod with Hawaiian Pineapple Slaw

The garden is finally starting to produce, produce…..lol! We have some excellent looking cabbage, of course, more than two people can eat, but I just love growing fresh veggies! Cole Slaw is a natural choice for cabbage, fresh and crunchy and can take on any flavor. Macadamia Crunch Cod with Hawaiian Pineapple Slaw is perfect for that first head of cabbage from your garden!


Macadamia Nut Cod

I have had a garden for many years, it’s one of my favorite things about summer. Growing your own fresh produce gives a sense of accomplishment, and knowing where your food is from is a bonus! Last year we had a relatively small garden, perfect in its own way, but this year we expanded. The cabbage was part of the garden expansion.

Everyone has a favorite coleslaw recipe, you know the one your Grandma or favorite Aunt made, and everyone wanted the recipe. Boring….. ok maybe not boring but expected. Adding pineapple and other fresh ingredients and not using a mayo-based dressing makes for a fresh new twist to traditional coleslaw.

Macadamia Nut Cod

Looking for a recipe with a mayo base but still a bit different try our Johnny Appleslaw Burger

We also needed dinner and coleslaw alone wasn’t going to cut it. Codfish to the rescue. Macadamia nuts scream Hawaii and adding them to panko crumbs gave a creamy slightly sweet, slightly salty taste to the coating. Even reheated, it was delicious.

Macadamia Nut Cod

If you have dogs, please note that macadamia nuts are toxic to dogs. Ingestion may result in macadamia toxicity marked by weakness and hind limb paralysis with the inability to stand, occurring within 12 hours of ingestion. Depending on the quantity ingested and size of the dog, symptoms may also include muscle tremors, joint pain, and severe abdominal pain. In high doses of toxin, opiate medication may be required for symptom relief until the toxic effects diminish, with full recovery usually within 24 to 48 hours. I did not know this before writing this post thank goodness I didn’t drop any on the floor!!

Since we are not dogs, this fish was superb but simple. Dredged in flour, egg and the panko macadamia mixture then fried golden brown.

Macadamia Nut Cod

Back to the slaw. To our homegrown cabbage, I added fresh pineapple (hence the name), red pepper, carrots, green onion, and edamame. If you have never tried edamame, you should. Edamame is a fancy term for boiled green soybeans…..ok I know that doesn’t sound particularly appetizing, but they are excellent. Remensiante of a lima bean, and before you curl your lip they have a sweeter flavor….oh just give them a try!!!

Oil and vinegar-based dressing gives a lighter taste to this slaw, and a touch of sriracha gives a slight heat, not overpowering just enough to awaken your taste buds. A sprinkle of toasted macadamia nuts for garnish and you have a new twist on a classic dish.Macadamia Nut Cod

For a light summer dinner using the bounty of your garden try Macadamia Crunch Cod with Hawaiian Pineapple Slaw.
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Macadamia Nut Cod

Macadamia Crunch Cod with Hawaiian Pineapple Slaw

  • Author: Marty Boyd
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Cuisine: Hawaiian

Scale

Ingredients

For the fish:

4 cod fillets
2 eggs, beaten
1/2 cup flour
1/2 cup panko breadcrumbs
1/2 cup macadamia nut, finely chopped
Avocado oil

For the slaw:

4 cups shredded cabbage
1 cup diced fresh pineapple
1 medium red pepper, diced
1 cup shredded carrots
1/2 cup green onions, sliced on diagonal
1 cup shelled frozen edamame, thawed
1/2 cup macadamia nuts -toasted and coarsely chopped

For the dressing:

1/2 cup avocado oil
1/4 cup honey
1/4 cup rice wine vinegar
1 1/2 Tablespoons soy sauce
1 clove garlic, minced
1 teaspoon fresh ginger, minced
2 teaspoons sriracha
salt and pepper – to taste


Instructions

Pat cod fillets dry with paper toweling. Set up a dredging station: on a paper plate place flour, in a shallow bowl place beaten egg, on another paper plate combine panko and macadamia nuts.
Heat oil over medium heat (use enough oil to cover the bottom of a skillet).
Coat your fillets by first dredging in the flour, then dip in egg, then in panko/nut mixture.
Place coated fillets in heated oil and cook until fish is cooked through and the coating is golden brown.

For Slaw:

Place all slaw ingredients in a large bowl.

Place all dressing ingredients in a jar with a tight-fitting lid and shake to emulsify.

Pour dressing over slaw ingredients and toss to combine. Allow to sit for an hour to blend the flavors.

To serve place slaw onto a serving plate or bowl and top with a piece of macadamia cod. Garnish with toasted macadamia nuts and sliced green onions.


Keywords: cabbage, pineapple, cod, macadamia nuts, coleslaw, summer bounty, Hawaiian, no mayo dressing

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