Macadamia-Crusted Yellowtail With Mango-Papaya Salsa
Serves: 6
Cierra Adams
1 January 1970
Based on User reviews:
45
Spice
46
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 small
Red Onion (finely diced)2 tbsps
Lime Juice (fresh)4 tbsps
Olive Oil1 tbsp
Rice Vinegar1 tsp
Garlic (finely chopped)1 tsp
Cayenne Pepper1 cup
All-Purpose Flour2 large
Egg3 cups
Macadamia NutDirections:
1
Divide salsa among 6 plates
2
Top with fish and serve
3
Combine first 10 ingredients in large bowl and stir to blend
4
Season salsa to taste with salt and pepper
5
(Can be prepared 1 day ahead
6
Cover and refrigerate
7
Bring to room temperature before serving
8
) Preheat oven to 350°F
9
Place flour in shallow bowl
10
Whisk eggs in small bowl to blend
11
Finely grind nuts in processor
12
Transfer nuts to another bowl
13
Sprinkle fish with salt and pepper
14
Coat fish with flour
15
Dip fish into eggs, then macadamia nuts, coating completely
16
Heat 2 tablespoons oil in each of 2 heavy large skillets over medium heat
17
Place 3 fillets in each skillet; cook until golden brown, about 2 minutes per side
18
Transfer fillets to large baking sheet
19
Bake fish until just opaque in center, about 7 minutes
20
Divide salsa among 6 plates
21
Top with fish and serve
22
Combine first 10 ingredients in large bowl and stir to blend
23
Season salsa to taste with salt and pepper
24
(Can be prepared 1 day ahead
25
Cover and refrigerate
26
Bring to room temperature before serving
27
) Preheat oven to 350°F
28
Place flour in shallow bowl
29
Whisk eggs in small bowl to blend
30
Finely grind nuts in processor
31
Transfer nuts to another bowl
32
Sprinkle fish with salt and pepper
33
Coat fish with flour
34
Dip fish into eggs, then macadamia nuts, coating completely
35
Heat 2 tablespoons oil in each of 2 heavy large skillets over medium heat
36
Place 3 fillets in each skillet; cook until golden brown, about 2 minutes per side
37
Transfer fillets to large baking sheet
38
Bake fish until just opaque in center, about 7 minutes