Macadamia Nut Crusted Fish with Mango Salsa

Crusted Fish with Mango_2Crusted Fish with Mango_1
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Ingredients:

6-6 oz pieces of red snapper or white fish filets, trimmed and patted dry
1 ½ c macadamia nuts
1 c plain dry breadcrumbs
1 tsp chili powder
1 tsp sea salt
½ tsp freshly ground black pepper
Fine flour for dusting
2 eggs
½ cup milk
3 Tbsp olive oil

Mango Salsa:
2 mangoes, cubed
2 Tbsp tequila lime vinegar
1 tbsp fire roasted jalapeños
Zest of 1 lime
4 green onions, green part only cut on a diagonal
1 red bell pepper, chopped fine
2 tsp India Tree Light Muscovado Sugar
Pinch of salt

Directions:

1. Preheat oven to 400°.
2. Line a rimmed baking sheet with parchment paper.
3. Using a food processor, add the breadcrumbs and macadamia nuts. Pulse until the nuts are very finely ground. Add the chili powder, sea salt and pepper to the mix and pulse to blend.
4. Pour this mixture into a shallow pyrex or glass dish.
5. Using a shallow serving bowl, whisk together eggs and milk.
6. Pour the flour into a separate shallow bowl.
7. One at a time, dip the fish fillets into the flour, turning to coat both sides evenly. You should have a very thin dusting of flour on each side. Dip the fillet into the egg mixture, making sure that you coat it completely. Dip the fillet into the nut-crumb mixture, pressing gently to make sure that the entire fillet is covered with crumbs. Place each fillet on a rack, and repeat for all fillet.
8. Heat a skillet to medium-high heat, approximately a 7 on your standard burner. Add the olive oil to the pan and give the pan 3 minutes to warm up. Sear the fillets for three minutes on each side or until they are nicely browned. Add more olive oil as needed. Once seared and browned, place on the parchment lined baking sheet.
9. Bake in the pre-heated oven until the fish is cooked through, approximately 8-10 minutes, or until the fish can be easily pierced with a fork.
10. In a separate bowl, mix together the Mango salsa ingredients and season to taste.
11. Serve the fillet with a dollop, approximately 1-2 tablespoons, of the mango salsa.

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