Red Snapper with Mango Salsa

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 25 mins
  • Cook: 5 mins

Japanese breadcrumbs, panko, are coarser and crunchier than American breadcrumbs. They create a delicious crunchy crust. Look for them in your grocery's Asian section.


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


  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.

Nutritional Info *per serving

  • Glycemic Load 11.94
  • Calories 670
  • Fat 27g
  • Saturated Fat 6g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 16g
  • Cholesterol 180mg
  • Sodium 810mg
  • Potassium 1370mg
  • Carbohydrate 55g
  • Fiber 6g
  • Sugars 26g
  • Protein 54g
  • Trans Fat 0
  • Vitamin A 50%
  • Vitamin C 150%
  • Calcium 15%
  • Iron 15%