Name: Macadamia-Crusted Yellowtail with Mango-Papaya Salsa
Yield: Serves 6
Ingredients: 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; 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

Recipe information

Yield
Serves 6

Ingredients

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

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

Preparation

Step 1
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.)
Step 2
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.
Step 3
Bake fish until just opaque in center, about 7 minutes. Divide salsa among 6 plates. Top with fish and serve.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes