Macadamia Nut Encrusted Snapper

Macadamia Nut Encrusted Snapper

Prep: 35 Minutes Cook: 30 Minutes Serves: 6 Submitted by: KING'S HAWAIIAN


2 cups Mauna Loa Dry Roasted Macadamia Nuts, chopped
1 cups Panko Bread Crumbs
2 pounds Snapper or other white fish
6 eggs
2 cups flour
2 teaspoons salt
1 teaspoon pepper
1 cup vegetable oil
(1) 15 ounce can Del Monte diced mango, drained
1 1/2 cups Del Monte pineapple chunks, drained, 1/4-inch dice
1/2 cup Red Onion diced
2 tablespoons cilantro, chopped
1 tablespoon Rice vinegar
1 tablespoon lemon juice
1/2 teaspoon ground cardamom
1 tablespoon Chopped jalapeno pepper (optional)


Step 1
Fish Preparation:

Step 2
Cut snapper into 3”pieces and set aside.

Step 3
Beat eggs in a large bowl and set aside.

Step 4
Mix flour, salt and pepper in another bowl, set aside.

Step 5
Mix chopped macadamia nuts and bread crumbs in a third bowl and set aside.

Step 6
In flour bowl, dust 4 pieces of snapper at a time, then dip in egg wash.

Step 7
Remove the pieces from the egg wash and press into macadamia nut and bread crumb crust. Crust completely. Set aside.

Step 8
Continue process until all fish is breaded.

Step 9
In a large sauté pan, heat oil on medium high, to 350 degrees, or until a piece of bread crumbs bubbles.

Step 10
Carefully cook 6 pieces of crusted snapper at a time, turning over once, until golden brown and cooked through, about 6 minutes. Set aside on paper towel.

Step 11
Salsa Preparation:

Step 12
Pour all ingredients into a bowl and stir to combine.

Step 13
Serve over hot fish.

Step 14
Can be made a few hours ahead.