Macadamia Nut Encrusted Snapper

Macadamia Nut Encrusted Snapper

Prep: 35 minutes

Cook: 30 minutes

Serves: 6

Ingredients for this recipe

Ingredients

  • 2 cups Mauna Loa Dry Roasted Macadamia Nuts, chopped
  • 1 cups Panko Bread Crumbs
  • 2 pounds Snapper or other white fish
  • 6 eggs
  • 2 cups flour
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 cup vegetable oil
  • (1) 15 ounce can Del Monte diced mango, drained
  • 1 1/2 cups Del Monte pineapple chunks, drained, 1/4-inch dice
  • 1/2 cup Red Onion diced
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon Rice vinegar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cardamom
  • 1 tablespoon Chopped jalapeno pepper (optional)

Preparation

Preparation

Macadamia Nut Encrusted Snapper
Step 1
Fish Preparation:
Step 2
Cut snapper into 3”pieces and set aside.
Step 3
Beat eggs in a large bowl and set aside.
Step 4
Mix flour, salt and pepper in another bowl, set aside.
Step 5
Mix chopped macadamia nuts and bread crumbs in a third bowl and set aside.
Step 6
In flour bowl, dust 4 pieces of snapper at a time, then dip in egg wash.
Step 7
Remove the pieces from the egg wash and press into macadamia nut and bread crumb crust. Crust completely. Set aside.
Step 8
Continue process until all fish is breaded.
Step 9
In a large sauté pan, heat oil on medium high, to 350 degrees, or until a piece of bread crumbs bubbles.
Step 10
Carefully cook 6 pieces of crusted snapper at a time, turning over once, until golden brown and cooked through, about 6 minutes. Set aside on paper towel.
Step 11
Salsa Preparation:
Step 12
Pour all ingredients into a bowl and stir to combine.
Step 13
Serve over hot fish.
Step 14
Can be made a few hours ahead.
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Macadamia Nut Encrusted Snapper