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Macadamia Crusted Snapper with Smoky Mango Puree

Buttery, crunch macadamia crusted cod in a smoky mango sauce
Prep Time20 mins
Cook Time10 mins
Course: Main Course
Cuisine: Seafood
Keyword: Crunchy Cod, Peanut Free
Servings: 4


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


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.