You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome

Ingredients

  • 1 lime, juice and zest
  • 2 tablespoons pineapple juice
  • 1 tablespoon extra-virgin olive oil
  • 2 large ripe mangos, peeled and diced
  • 1 teaspoon grated fresh ginger
  • 1 small jalapeƱo chile, seeded and diced
  • 1/4 cup diced red onion
  • 1 tablespoon chopped parsley or cilantro
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • 1/4 cup diced red bell pepper
  • 4 (6-ounce) fresh red snapper fillets (or other firm white fish)
  • 1/2 teaspoon salt
  • 2 ounces macadamia nuts
  • 3/4 cup panko crumbs
  • 2 eggs
  • 2 teaspoons water
  • 1/2 cup all-purpose flour
  • 1 tablespoon olive oil
  • 1 tablespoon butter

Instructions

  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 olive oil and butter 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.
Recipe by Greg Patent.

Videos You Might Also Like

The recipe was originally published as Red Snapper with Mango Salsa on Relish.com

Didn't find what you were looking for? Try another search: