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Ingredients
Mango Salsa:
1 lime, juice and zest
2 tablespoons pineapple juice
1 tablespoon extra virgin olive oil
2 large ripe mangoes, peeled and diced
1 teaspoon grated fresh ginger
1 small jalapeño chile, seeded and diced
¼ cup diced red onion
1 tablespoon chopped parsley or cilantro
½ teaspoon salt
Freshly ground pepper, to taste
¼ cup diced red bell pepper
Macadamia-Crusted Fish:
4 (6-ounce) fresh red snapper fillets (or other firm white fish)
½ teaspoon salt
2 ounces macadamia nuts
¾ cup panko crumbs
2 eggs
2 teaspoons water
½ cup all-purpose flour
1 tablespoon butter
1 tablespoon olive oil
Instructions
1 lime, juice and zest
2 tablespoons pineapple juice
1 tablespoon extra virgin olive oil
2 large ripe mangoes, peeled and diced
1 teaspoon grated fresh ginger
1 small jalapeño chile, seeded and diced
¼ cup diced red onion
1 tablespoon chopped parsley or cilantro
½ teaspoon salt
Freshly ground pepper, to taste
¼ cup diced red bell pepper
Macadamia-Crusted Fish:
4 (6-ounce) fresh red snapper fillets (or other firm white fish)
½ teaspoon salt
2 ounces macadamia nuts
¾ cup panko crumbs
2 eggs
2 teaspoons water
½ cup all-purpose flour
1 tablespoon butter
1 tablespoon olive oil
1. To prepare the salsa, combine lime juice, zest, pineapple juice and oil in a medium bowl; whisk. Add remaining salsa ingredients; stir well. Set aside.
2. To prepare the fish, sprinkle with salt. Place macadamia nuts and panko in the bowl of a food processor; process until nuts are finely ground. Place mixture in a shallow dish. Place eggs and water in a shallow bowl; whisk well. Sprinkle flour over a sheet of wax paper. Dredge fish in flour; dip in egg mixture; dredge in macadamia mixture, pressing gently to make crumbs adhere.
3. Melt butter and oil in a large skillet over medium-high heat. Add fish; reduce heat to medium, and cook about 2 minutes on each side until golden brown. Serve with salsa. Serves 4.
Recipe by Greg Patent, "Relish America's Harvest," Sept. 2006.
Nutritional Information
2. To prepare the fish, sprinkle with salt. Place macadamia nuts and panko in the bowl of a food processor; process until nuts are finely ground. Place mixture in a shallow dish. Place eggs and water in a shallow bowl; whisk well. Sprinkle flour over a sheet of wax paper. Dredge fish in flour; dip in egg mixture; dredge in macadamia mixture, pressing gently to make crumbs adhere.
3. Melt butter and oil in a large skillet over medium-high heat. Add fish; reduce heat to medium, and cook about 2 minutes on each side until golden brown. Serve with salsa. Serves 4.
Recipe by Greg Patent, "Relish America's Harvest," Sept. 2006.
Per serving: 620 calories, 27g fat, 44g prot., 49g carbs., 4g fiber, 900mg sodium.
