Nut-crusted Yellowtail Snapper with Mango-Butter Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup macadamia nuts |
1 cup panko (japanese breadcrumbs) |
1/2 cup all-purpose flour |
1 large egg |
4 (6-ounce) yellowtail snapper or other firm white fish fillets |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 cup olive oil, divided |
hot cooked rice |
mango-butter sauce |
sliced green onions |
Directions:
1. Pulse nuts in a food processor until finely ground. Add panko, and pulse until combined. Place mixture in a shallow bowl.
2. Place flour in a shallow dish. Whisk egg in a medium bowl. Sprinkle fish with salt and pepper. Dredge in flour, shake off excess, and dip in egg. Dredge fish in nut mixture, coating completely.
3. Heat 2 tablespoons oil in a large, heavy skillet over medium heat. Add 2 fillets; cook 3 minutes on each side or until golden. (If nuts brown too quickly, reduce heat.) Repeat with remaining 2 tablespoons oil and fish. Divide rice and fish fillets among 4 serving plates. Top with Mango-Butter Sauce, and sprinkle with green onions.
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