Baked Opakapaka Snapper Fillets With Macadamia Crust Recipes

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BAKED OPAKAPAKA (SNAPPER) FILLETS WITH MACADAMIA CRUST



Baked Opakapaka (Snapper) Fillets With Macadamia Crust image

In Hawaii, pink snapper is called opakapaka. This is a good dish from "Fish Dishes of the Pacific from the Fishwife" by Shirley Rizzuto.

Provided by lazyme

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

2 1/2 lbs red snapper fillets
6 tablespoons butter, melted
1/2 teaspoon pepper, freshly ground
1 tablespoon lemon juice, 1/2 of a lemon
3/4 cup macadamia nuts, ground or 3/4 cup almonds
1 tablespoon parsley, minced

Steps:

  • Preheat oven to 450 degrees.
  • Oil a baking pan with 1 tablespoon of the butter.
  • Place the fish in the pan, and sprinkle with pepper and lemon juice.
  • In a small skillet heat the rest of the butter. .
  • Add the ground nuts.
  • Stir and cook for 1-2 minutes making sure the mixture doesn't burn.
  • Spread the mixture over the fish.
  • Bake for 10-15 minutes or until done.
  • Sprinkle with parsley and serve.

RED SNAPPER WITH MACADAMIA NUT CRUST



Red Snapper with Macadamia Nut Crust image

Good stuff very healthy

Provided by Jean Romero

Categories     Fish

Time 20m

Number Of Ingredients 5

24 oz red snapper filet
1 c macadamia nuts, chopped fine
1 tsp olive oil
1 tsp thyme, leaves, finley chopped
lemon wedges

Steps:

  • 1. 1. Pre-heat oven to 450 degrees. Pat fish dry. Finely grind 3/4 cup of the nuts in a food processor or by hand, add olive oil and thyme and combine. Spread nut mixture on top of fish filets.
  • 2. 2. Place filets in medium size broiler safe baking dish and bake, uncovered for 10 -12 minutes or until centers are opaque. Meanwhile, coarsely chop rest of nuts.
  • 3. 3. Remove fish from oven and turn on broiler. Top fish with coarsely chopped nuts and place fish under broiler to brown for about one minute, watching carefully. Serve with lemon wedges.

PAN-SEARED OPAKAPAKA WITH MACADAMIA NUT PESTO



Pan-Seared Opakapaka With Macadamia Nut Pesto image

Make and share this Pan-Seared Opakapaka With Macadamia Nut Pesto recipe from Food.com.

Provided by lazyme

Categories     Hawaiian

Time 18m

Yield 4 serving(s)

Number Of Ingredients 10

16 ounces fillets, of opakapaka 4 pieces
kosher salt
fresh ground black pepper
olive oil
5 garlic cloves, minced
2 ounces macadamia nuts
1/4 cup parmesan cheese
1 cup fresh basil leaf, washed, stems removed
1/2 cup extra-virgin olive oil
salt and pepper, to taste

Steps:

  • Heat a saute pan with a tablespoon of olive oil.
  • Season fish fillets with Kosher salt and fresh pepper; cook until golden brown, turn and put into hot oven.
  • In a food processor or blender container, combine garlic, nuts, cheese, basil leaves and olive oil; pulse to make pesto.
  • Season with salt and pepper to taste.
  • Remove fillets from oven and coat with pesto.
  • Place under broiler for 1 to 3 minutes.
  • Serve on rice with vegetables of choice.

Nutrition Facts : Calories 381.7, Fat 40.3, SaturatedFat 6.6, Cholesterol 5.5, Sodium 97.9, Carbohydrate 3.9, Fiber 1.5, Sugar 0.8, Protein 4.2

PECAN-CRUSTED OPAKAPAKA



Pecan-Crusted Opakapaka image

Opakapaka is the Hawaiian word for red snapper. This is a very popular fish in Hawaii, and having tried it, I can see why. The preparation isn't really Hawaiian, though. I usually prefer my seafood without breading, but this pecan crust is fantastic.

Provided by ChrisMc

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 scallion
1/2 cup pecans
2 tablespoons breadcrumbs
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1 egg
1 tablespoon milk
4 opakapaka fillets (red snapper)
2 tablespoons oil

Steps:

  • Mix flour, salt and pepper.
  • Mix milk and egg.
  • Mince scallions and pecans and mix with crumbs.
  • All three of these mixtures should be on separate flat dishes.
  • Dip each fillet in flour mixture, then in milk mixture, then in pecan mixture.
  • Heat oil.
  • Cook fillets 3 minutes, or until golden.
  • Turn carefully and cook 3 minutes on the other side.

BAKED OPAKAPAKA (SNAPPER) WITH MACADAMIA CRUST



Baked Opakapaka (Snapper) With Macadamia Crust image

In Hawaii, pink snapper is called opakapaka. This is a good dish from one of my favorite cookbooks - "Fish Dishes of the Pacific from the Fishwife" by Shirley Rizzuto.

Provided by Vicki Butts (lazyme)

Categories     Fish

Time 25m

Number Of Ingredients 6

2 1/2 lb pink snapper fillets
6 Tbsp butter, melted
1/2 tsp pepper, freshly ground
1 Tbsp lemon juice from 1/2 of a lemon
3/4 c ground macadamia nuts, or almonds
1 Tbsp minced parsley

Steps:

  • 1. Preheat oven to 450 degrees.
  • 2. Oil a baking pan with 1 tablespoon of the butter.
  • 3. Place the fish in the pan, and sprinkle with pepper and lemon juice.
  • 4. In a small skillet heat the rest of the butter. .
  • 5. Add the ground nuts.
  • 6. Stir and cook for 1-2 minutes making sure the mixture doesn't burn.
  • 7. Spread the mixture over the fish.
  • 8. Bake for 10-15 minutes or until done.
  • 9. Sprinkle with parsley and serve.
  • 10. Note: I like to add a clove of minced garlic and about 1/4 cup white wine. I only bake this fish for 8-10 minutes.

OPAKAPAKA (SNAPPER) WITH GREEN GRAPES



Opakapaka (Snapper) With Green Grapes image

I found this recipe by restaurateur Bob Longhi and Chef Alex Mauricci, Longhi's Restaurant in Lahaina, Maui. I'm looking forward to trying it. Pink snapper is called opakapaka in Hawaii. Although the ingredients listed say red snapper, it really should be pink snapper, but I couldn't get that ingredient through.

Provided by lazyme

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/3 cup flour
2 lbs red snapper, cut into 4 pieces
3 tablespoons butter
1 tablespoon olive oil
1 cup white wine
1 tablespoon lemon juice
4 tablespoons butter, cold, cut into chunks (4 to 6)
1/4 cup green grape, halved lengthwise
2 tablespoons flat leaf parsley, chopped

Steps:

  • Lightly flour fish on both sides.
  • In a sauté pan over medium heat, add 3 tablespoons butter and 1 tablespoon olive oil.
  • When butter foams, add fish to pan.
  • Sauté 3 to 4 minutes on one side and turn; continue cooking 3 to 4 minutes until done.
  • Remove fish from pan; pour out excess butter.
  • Deglaze pan with white wine and lemon juice; reduce liquid by half.
  • Add 3 tablespoons chunked butter; swirl into sauce.
  • Add more cold butter as needed until saucy.
  • Add grapes, then parsley, and pour the sauce over the fish.
  • Variations:.
  • You can vary the sauce by substituting almonds for the grapes. Simply toast 1/4 cup slivered almonds or chopped Macadamia nuts in a 350* oven for about 10 minutes. Add the nuts to the sauce before serving.

Nutrition Facts : Calories 530.6, Fat 26.7, SaturatedFat 13.9, Cholesterol 137.6, Sodium 293.1, Carbohydrate 11.7, Fiber 0.5, Sugar 2.3, Protein 48.1

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