Macadamia Nut Crusted Snapper With Mango Lime Butter Recipes

MACADAMIA NUT-CRUSTED ONO WITH MANGO-LIME BUTTER

Steps:

• To prepare the mango-lime butter, in a saucepan, combine the mango, wine, sugar, ginger, and lime juice and simmer over medium heat for 5 minutes, until thick and syrupy. Add the cream, mix well, and remove from the heat. Pour into a blender and blend until smooth. Return to the saucepan and simmer over low heat for 8 minutes, until the mixture thickens slightly. Add the butter, a piece at a time, and stir until incorporated before adding the next piece. Be careful not to boil the sauce, or it will separate. Season with salt and pepper and keep warm.
• Preheat the oven to 450 degrees.
• To prepare the coating, place the nuts, panko, and basil in a food processor and process until fine. Spread on a plate. In a bowl, combine the mayonnaise and chile paste and mix well. Lightly season the fish with salt and pepper. Evenly spread a light coat of the chile mayonnaise on one side of each fish fillet. Coat the same side evenly with the coating.
• In an ovenproof saute pan or skillet, pour in just enough oil to coat the bottom and heat over medium heat. (Be careful not to heat the pan too hot or the macadamia nuts will burn.) Add the fish, crust stide down, and saute for 3 minutes, until golden brown. Turn the fish and place in the oven for 5 minutes, until cooked through and firm to the touch.
• Place the fillets on warmed individual places. Serve with the mango-lime butter.

MACADAMIA NUT CRUSTED MAHI MAHI

Steps:

• Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.
• Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.
• Remove from the oven and allow to stand 10 minutes before serving.

MACADAMIA NUT CRUSTED ONAGA (RUBY SNAPPER) WITH MAUI ONION RELISH

Steps:

• First, make the Maui Onion Relish. In a nonreactive mixing bowl, stir together all the relish ingredients. Cover with plastic wrap and refrigerate for 2 hours. Preheat the oven to 400 degrees F. Lightly grease or oil a baking dish large enough to hold the fish fillets side by side.
• Evenly spread the chopped macadamia nuts on a large dinner plate. Season a fish fillet with salt and pepper, and brush it evenly on both sides with 1/4 of the butter mixture. Dredge it in the nuts to crust it evenly on both sides, and transfer to the baking dish. Repeat with the remaining fillets, butter mixture, and nuts.
• Bake the fish fillets until they are cooked through and the nut crust is golden brown, 8 to 10 minutes. Spoon the Maui Onion Relish onto 4 serving plates and, with a spatula, transfer a fillet to each plate, placing it on top of the relish. Serve immediately.
• Prepare the Ginger Butter by putting all the ingredients in a food processor with the metal blade and processing until smooth. Set aside at room temperature.;

MACADAMIA-CRUSTED YELLOWTAIL WITH MANGO-PAPAYA SALSA

Steps:

• 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.)
• 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. 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.
• Bake fish until just opaque in center, about 7 minutes. Divide salsa among 6 plates. Top with fish and serve.

RED SNAPPER WITH MACADAMIA NUT CRUST

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.

MACADAMIA-CRUSTED MAHI MAHI

Steps:

• Place the bread crumbs, nuts, salt and pepper in a food processor; cover and pulse until nuts are finely chopped., In a shallow bowl, whisk egg and water. Place flour and nut mixture in separate shallow bowls. Coat fillets with flour, then dip in egg mixture and coat with nut mixture., In a large skillet, heat oil over medium heat; cook fillets for 3-4 minutes on each side or until golden brown., Meanwhile, in a small microwave-safe bowl, combine the brown sugar, soy sauce and ginger. Microwave, uncovered, on high for 30-60 seconds or until sugar is dissolved. Drizzle over fish.

MACADAMIA NUT-CRUSTED SNAPPER WITH MANGO LIME BUTTER

Steps:

• In a saucepan, combine the mango, wine, sugar, ginger, and lime juice and simmer over medium heat for 5 minutes, until thick and syrupy. Add the cream, mix well, and remove from the heat. Pour into a blender and blend until smooth (or use an immersion blender). Return to the saucepan and simmer over low heat for 8 minutes, until the mixture thickens slightly. Add the butter, a piece at a time, and stir until incorporated before adding the next piece. Be careful not to boil the sauce, or it will separate. Season with salt and pepper and keep warm.
• Preheat the oven to 450 degrees.
• Place the nuts, panko and basil in a food processor and process until fine. Spread on a plate. In a bowl, combine the mayonnaise and Sriracha (chile paste) and mix well. Lightly season the fish with salt and pepper. Evenly spread a light coat of the chile mayonnaise on one side of each fish fillet. Coat the same side evenly with the nut coating.
• In an ovenproof saute pan or skillet, pour in just enough oil to coat the bottom and heat over medium heat. (Be careful not to heat the pan too hot or the macadamia nuts will burn). Add the fish, crust side down, and saute for 3 minutes, until golden brown. Turn the fish and place in the oven for 5 minutes, until cooked through and firm to the touch.
• Place the fillets on warmed individual places. Serve with the mango-lime butter.