Imagine a culinary journey that captures the essence of Hawaiian cuisine in just one bite - crispy, golden macadamia-crusted red snapper that promises to elevate your dinner from ordinary to extraordinary! This stunning dish combines the delicate sweetness of fresh red snapper with the rich, buttery crunch of macadamia nuts, topped with a vibrant Maui onion salsa that brings a burst of tropical freshness to every forkful. Whether you're dreaming of a Hawaiian vacation or simply want to impress your dinner guests, this recipe is your ticket to a gourmet experience that's surprisingly simple to create.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Hawaiian
Serves: 4 servings
Ingredients
- 4 red snapper fillets
- 1 cup macadamia nuts, chopped
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
- 1 Maui onion, diced
- 1 tomato, diced
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper and set aside.
- In a food processor, pulse macadamia nuts until finely chopped but not powdery. Transfer to a shallow dish and mix with breadcrumbs, adding a pinch of salt and pepper.
- Pat red snapper fillets dry with paper towels. Season both sides of the fish with salt and pepper.
- Brush each fillet with olive oil, then carefully coat the top side of each fillet with the macadamia-breadcrumb mixture, pressing gently to adhere.
- For the Maui onion salsa, combine diced Maui onion, diced tomato, lime juice, and a pinch of salt in a small bowl. Mix well and set aside to let flavors meld.
- Place macadamia-crusted fillets on the prepared baking sheet, crust side up. Bake for 12-15 minutes, or until fish is opaque and flakes easily with a fork.
- Remove from oven and let rest for 2-3 minutes. Plate the fish and top each fillet with a generous spoonful of Maui onion salsa.
- Garnish with additional chopped macadamia nuts or fresh herbs like cilantro if desired, and serve immediately.
Tips
- Choose the freshest red snapper possible - look for firm, translucent flesh with a mild ocean scent.
- Pat the fish completely dry before coating to ensure the macadamia crust adheres perfectly.
- Use a food processor to chop macadamia nuts, but pulse carefully to avoid turning them into powder.
- For extra flavor, toast the macadamia nuts lightly before chopping to enhance their natural richness.
- Let the Maui onion salsa sit for 10-15 minutes before serving to allow the flavors to meld together.
- Use a meat thermometer - fish is perfectly cooked at 145°F (63°C) internal temperature.
- If Maui onions aren't available, sweet Vidalia onions make an excellent substitute.
- Serve immediately after cooking to maintain the crisp crust and optimal fish texture.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 15g
Protein: 35g
Fat: 26g
Saturated Fat: g
Cholesterol: 75mg
