Mahimahi Macadamia

Class of 1940

• 2 6-oz mahimahi steaks
• 2 oz macadamia nuts
• White pepper and salt, to taste
• 1 egg yolk
• 1/8 cup dry sherry
• 1 Tbsp butter, clarified
• 1 Tbsp chopped parsley
• Juice of 1/4 lemon

Mix egg yolk, clarified butter and lemon juice. Chop parsley finely, grate nuts and warm sherry. Season fish with pepper and salt, brush with yolk mixture and press nuts into each side. Melt clarified butter in frying pan. When hot add fish and fry 3 minutes on each side; add heated sherry and light with match. Add chopped parsley. Place fish on serving dish. Add fresh butter to frying pan, mix and pour sauce over fish.

Yield: 2 servings