Buttery Macadamia nuts coat this Pacific Red Snapper for a sweet and nutty crunch that pairs perfectly with a slightly smoky mango sauce. Micro greens that are dressed in a mango vinaigrette add that needed freshness to take this meal to fine dining status.
Why Macadamia Nuts?
I love using macadamia nuts in place of peanuts for most recipes. My daughter has a peanut allergy, so whenever something calls for peanuts, I break out the macadamia nuts. They have a rich, buttery taste and are fairly mild in flavor, which works perfectly as a substitute.
Can’t Find Snapper?
This meaty snapper can also be substituted. You can use cod or any type of rockfish that’s available in your neck of the woods. There are several types of rockfish on the west coast that are labeled as snapper. If you’re on the east coast, look for striped bass. The most important thing is to make sure you are getting the freshest fish out there.
More Recipes Like This:
- Crunchy Fish Tacos
- Cornmeal Crusted Pacific Snapper in Tequila Lime Sauce
- Grilled Salmon with Rosemary & Hot Honey
Macadamia Crusted Snapper with Smoky Mango Puree
Ingredients
Macadamia Crusted Snapper:
- 1 lb snapper cut into four equal portions
- 1 cup Macadamia nut minced
- 1 cup Panko breadcrumbs
- 2 cups cooking oil
- 1 cup flour
- 2 eggs beaten
- 1 tsp Zatarain’s Cajun seasoning
Smoky Mango Sauce
- 1 mango pureed
- 1 tsp sugar
- 1 tbsp water
- 1 pinch cayenne pepper
- 1/4 tsp smoked paprika
- 1 tsp lime juice
- 1 pinch salt
Micro Green Salad
- 1 cup mixed micro greens
- 1/2 cup mango vinaigrette
Mango Vinaigrette
- 2 tbsp shallot minced
- 2 tbsp fresh mango puree
- 1 tbsp seasoned rice vinegar
- 3 tbsp olive oil
- 1 tsp honey
- 1 tbsp water
- salt and pepper to taste
Instructions
Macadamia Crusted Snapper
- In a large frying pan, heat oil over medium high heat.
- Prepare three dipping stations. Mix macadamia nut with panko in one bowl, blend eggs together in a second bowl, place flour in third bowl.
- Dip each piece of snapper in flour, then eggs, then macadamia nut mixture.
- Fry until golden brown (If your pieces of snapper are thick, you may want to fry over medium heat).
- Remove and place on wire rack (or paper towels).
- Season with Zatarain’s cajun seasoning.
Smoky Mango Sauce
- Blend all ingredients together until smooth. Smear a spoonful across plate and top with macadamia crusted snapper.
Mango Vinaigrette
- Whisk all ingredients together.
Micro Greens Salad
- Toss micro greens together with mango vinaigrette and serve delicately over macadamia crusted snapper.