Macadamia-Crusted Mahi Mahi

Do not over-chop macadamia nuts - they'll become oily and sticky if you do.

FOR THE CARAMELIZED PINEAPPLE SAUCE:
1 teaspoon butter
3 tablespoons finely minced onions
1/2 cup diced fresh pineapple
1/4 cup forzen concentrated pineapple juice
1 1/2 tablespoons rice vinegar
1 teaspoon peeled and minced ginger
1 1/2 cups vegetable stock
1 vanilla bean
1/2 teaspoon low-sodium tamari sauce
Pinch cayenne pepper

FOR THE MAHI MAHI:
1/4 cup all-purpose flour
4 4-ounce mahi mahi fillets
2 beaten egg whites
1/4 cup crushed macadamia nuts

Preheat oven to 400 degrees.

In a medium saute pan, melt butter over low heat. Add onions and cook until translucent. Add pineapple and cook until all ingredients are browned, about 15 to 20 minutes. Add pineapple juice and rice vinegar. Cook sauce for 5 to 10 minutes, or until thick and golden.

Add ginger and vegetable stock and bring to a boil. Add vanilla bean, tamari sauce and cayenne pepper. Simmer for 15 to 20 minutes. Remove vanilla bean and puree pineapple mixture and reserve.

While sauce simmers, place flour in a small bowl. Dredge fish in flour, dip in beaten egg whites and roll in crushed macadamia nuts. Place in greased baking dish and bake for 10 to 15 minutes or until fish is cooked through.

Serve 1 fish fillet with 1/4 cup caramelized pineapple sauce.

Makes 4 servings (230 calories per serving, 15 gm carbohydrate, 12 gm fat, 1 gm fiber)