Macadamia Nut-Crusted Ono With Mango-Lime Butter
Serves: 4
Marley Adams
1 January 1970
Based on User reviews:
43
Spice
50
Sweetness
47
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Mango (chopped fresh)1 cup
White Wine (dry)2 tbsps
Sugar1 cup
Heavy Cream1
Salt1 cup
Basil (fresh)Directions:
1
To prepare the mango-lime butter, in a saucepan, combine the mango, wine, sugar, ginger, and lime juice and simmer over medium heat for 5 minutes, until thick and syrupy
2
Add the cream, mix well, and remove from the heat
3
Pour into a blender and blend until smooth
4
Return to the saucepan and simmer over low heat for 8 minutes, until the mixture thickens slightly
5
Add the butter, a piece at a time, and stir until incorporated before adding the next piece
6
Be careful not to boil the sauce, or it will separate
7
Season with salt and pepper and keep warm
8
Preheat the oven to 450 degrees
9
To prepare the coating, place the nuts, panko, and basil in a food processor and process until fine
10
Spread on a plate
11
In a bowl, combine the mayonnaise and chile paste and mix well
12
Lightly season the fish with salt and pepper
13
Evenly spread a light coat of the chile mayonnaise on one side of each fish fillet
14
Coat the same side evenly with the coating
15
In an ovenproof saute pan or skillet, pour in just enough oil to coat the bottom and heat over medium heat
16
(Be careful not to heat the pan too hot or the macadamia nuts will burn
17
) Add the fish, crust stide down, and saute for 3 minutes, until golden brown
18
Turn the fish and place in the oven for 5 minutes, until cooked through and firm to the touch
19
Place the fillets on warmed individual places
20
Serve with the mango-lime butter