Macadamia Crusted Yellowtail with Mango-Papaya Salsa

Macadamia Crusted Yellowtail with Mango-Papaya SalsaAloha
As you are reading this, I am sitting on the white sand on a beach in Maui, maybe even with a cocktail in my hand.

In honor of my 40th (Really!?!) Birthday, my husband and I packed up the kids and flew to paradise. There’s really not much more to say about that. It’s pretty rough being here. There’s no laundry to do. No dishes. Food is only available at a number of fine dining establishments. Someone comes in and makes my bed for me. The alarm clock never goes off. I’m just not sure if I can take any more of this. Somehow I will try to carry on…

In the mean time, enjoy this island-inspired recipe for Macadamia Crusted Yellowtail with Mango-Papaya Salsa from my classes with Tante Marie. I have used Tuna and Red Snapper for this recipe as well as Mahi Mahi. Swordfish and Chilean Sea Bass would also work well.  

Macadamia Crusted Yellowtail with Mango-Papaya Salsa
Adapted from Bon Appetit, February 1997
by Tante Marie Cooking School, San Francisco
Servings: 6

Ingredients
For the Salsa
2 red bell peppers, 1/4″ dice
1 mango, peeled, pitted and diced into 1/4″ pieces
1 papaya, peeled, seeded diced into 1/4″ pieces
3 green onions, thinly sliced
1 teaspoon fresh garlic, minced
1/2 teaspoon red jalapeño, minced
1/4 cup cilantro, chopped
2 tablespoons fresh lime Juice
1 tablespoons rice wine vinegar
1 tablespoons olive oil
salt and pepper to taste

For the Macadamia Crusted Yellowtail
1/2 cup all-purpose flour
2 large eggs
3 cups macadamia nuts, finely chopped
6 6-ounce yellowtail or red snapper fillets
4 tablespoons olive oil

Directions
Make the Salsa
Combine the first 10 ingredients in a large bowl and stir to blend. Season with salt and pepper to taste.

Make the Macadamia Crusted Yellowtail
Preheat an oven to 350° F. Place the flour in a shallow bowl. Whisk the eggs in a small bowl to blend. Place ground macadamia nuts in another large bowl.

Whisk the eggs in a small bowl to blend. Place ground macadamia nuts in another large bowl.

Sprinkle fish fillets with salt and pepper. Right before cooking, coat the filets with flour, then dip into eggs and then the macadamia nuts, coating completely.

Heat 2 tablespoons of oil in 2 large skillets over medium heat. Place 3 fillets in each skillet and cook for 2 minutes per side. Transfer the fish to a baking sheet and bake for 5 more minutes.

To Serve
Divide the salsa on to plates, top with fish and garnish with cilantro.

 

Comments are closed.