Macadamia Nut Crusted Snapper

Serves 4
Prep time: 30 minutes

Ingredients:
4 large fresh yellowtail snapper filets (8-10 oz)
2 cups macadamia nuts (rough chopped)
2 cups Panko breadcrumbs
2 cups flour
3 eggs (beaten)
3 tbsp salt and pepper
3 tbsp canola oil

Mango Salsa:
1 fresh ripe mango, diced
¼ cup red onions, diced
¼ cup red bell pepper, diced
1 tbsp. jalapeno pepper, seeded and minced
1 tbsp. fresh basil chiffonade
juice from ½ fresh lime
1 tsp. kosher salt
¼ tsp. fresh ground pepper

Directions:
Begin by combining the macadamia nuts and breadcrumbs together. Heat a large sauté pan on medium heat. Season the snapper with salt and pepper on both sides. Place the snapper skin side up in the flour, then egg, then breadcrumbs. Repeat with the remaining snapper filets.

Add oil to the sauté pan, making sure to coat the pan. Place the snapper filets in the pan breadcrumb side down and cook over medium heat for 2-3 min or until golden brown. Flip and cook for another 4-5 min or place in a preheated oven at 375 degrees for 4-5 min.

Combine all salsa ingredients in a mixing bowl. Serve over the fish.

The salsa can be made ahead of time and will last for 4-5 days depending on the freshness of the mango.


Recipe courtesy of Oakwood Grill
4610 PGA Blvd
Palm Beach Gardens, FL 33418
(561) 776-5778


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