Macadamia Crusted Yellowtail with Mango-Papaya Salsa
Course
Main Dish
Cuisine
American
,
Hawaiian
Servings
Prep Time
4
people
1
hour
Cook Time
11
minutes, depending on desired doneness and thickness of filets
Servings
Prep Time
4
people
1
hour
Cook Time
11
minutes, depending on desired doneness and thickness of filets
Ingredients
Salsa:
2
large red bell peppers
cut into 1/4-inch pieces
1
mango
peeled, pitted, cut into 1/4-inch pieces
1
papaya
peeled, seeded, cut into 1/4-inch pieces
1
cup
finely chopped fresh cilantro
1/2
small red onion
finely diced
2
tablespoons
fresh lime juice
1
tablespoon
olive oil
1
tablespoon
rice vinegar
1
teaspoon
finely chopped garlic
1/4
teaspoon
cayenne pepper
Macadamia Crust:
1/2
cup
all purpose flour
2
large eggs
3
cups
macadamia nuts
6
6 ounce
yellowtail or red snapper fillets
4
tablespoons
olive oil
Instructions
Salsa
Combine first 10 ingredients in large bowl and stir to blend.
Season salsa to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
Fish
Preheat oven to 350°F.
Place flour in shallow bowl.
Whisk eggs in small bowl to blend.
Finely grind nuts in processor. Transfer nuts to another bowl.
Sprinkle fish with salt and pepper.
Coat fish with flour.
Dip fish into eggs, then macadamia nuts, coating completely.
Repeat for every fillet
Heat 2 tablespoons oil in each of 2 heavy large skillets over medium heat.
Place 3 fillets in each skillet; cook until golden brown, about 2 minutes per side.
Transfer fillets to large baking sheet.
Finishing dish
Bake fish until just opaque in center, about 7 minutes.
Divide salsa among 6 plates.
Top with fish and serve.