In observance of the Memorial Day holiday, the Northwest Herald newspaper will not be published May 28. Breaking news and information will be updated on

Chef Debi:Pistachio-Crusted MahiMahi and Island Rice

Tired of winter yet? Get a taste of the islands with this mahimahi and Island Rice recipe.

Pistachio-Crusted MahiMahi and Island Rice

For the fish:

4 5-ounce filets of mahimahi

1 cup plain greek yogurt

1/4 teaspoon dried chives

1/2 teaspoon dried parsley

1/8 teaspoon dried dill weed

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon salt

1/8 teaspoon pepper

For the crumb topping:

1/2 cup shelled pistachios, finely chopped

1/4 cup Japanese Panko crumbs

2 tablespoons chives, finely chopped

2 tablespoons parsley, finely chopped

Pinch of kosher salt and grind of pepper

For the rice:

3 tablespoons unsalted butter

1 shallot, thinly sliced

1½ teaspoons kosher salt

Freshly ground black pepper

2 cups basmati-style long grain rice

3 cups vegetable broth

1 bay leaf

1 sprig fresh rosemary

1 small can crushed pineapple with juice

1 mango, peeled and diced small 

Macadamia nuts, chopped small (optional) 

For the mahimahi: Preheat oven to 400 degrees F.

Line baking sheet with foil. Place mahimahi on baking sheet and season with salt and pepper.

Combine yogurt, chives, parsley, dill, garlic, onion powder, salt and pepper in a small bowl.

Place bread crumbs, chives, parsley and pistachios in another small bowl. Mix to combine.

Coat top of fish with yogurt sauce.

Take about half of breadcrumb mixture and cover the fish, adding more as needed. Bake for 15 minutes and serve over Island Rice. 

For the rice: Melt the butter with the shallot in a medium saucepan over medium-low heat. Season with the salt and pepper and cook until the onions are soft, about 5 minutes. Add the rice and stir until coated with butter. Increase the heat to medium-high. Let the rice cook until toasted, stirring occasionally, about 5 minutes more.

Stir in the broth, bay leaf, rosemary, pineapple and mango. Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender, about 15 to 18 minutes. Remove from the heat and let set for 5 minutes. Discard the rosemary and bay leaf. Add nuts if desired. Fluff the rice with a fork and serve.


• Chef Debi Stuckwisch is the owner of Meals Like Mom’s Personal Chef service in McHenry County. She can be reached at 847-778-9351 or, or visit her new website,

Loading more

Digital Access

Digital Access
Access from all your digital devices and receive breaking news and updates from around the area.

Home Delivery

Home Delivery
Local news, prep sports, Chicago sports, local and regional entertainment, business, home and lifestyle, food, classified and more! News you use every day! Daily, weekend and Sunday packages.

Text Alerts

Text Alerts
Stay connected to us wherever you are! Get breaking news updates along with other area information sent to you as a text message to your wireless device.

Email Newsletters

Email Newsletters
We'll deliver news & updates to your inbox. Plan your weekend and catch up on the news with our newsletters.