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.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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%
