Macadamia-Crusted Onaga

READY IN: 10mins
Recipe by ChrisMc

This is another recipe that I got in Hawaii - the fish can be prepared and served fairly quickly.

Top Review by imatrad

Although the recipe was easy, it seemed a bit bland for our family. I used chilean sea bass for one batch, and some halibut for another. Since I was using a thicker piece of fish, it was difficult to get it cooked through without burning the macadamia nuts. So I ended up starting out in the frying pan, to brown the outside, then transferring it to the oven to finish baking.I served it with the hawaiian pesto as suggested. I think I was just looking for a bigger flavor on the fish itself. Macadamia nuts are very expensive, so I hated to have any burn or fall off the fish. But we enjoyed it and I'm glad I tried it. Served it with some ginger carrot soup, and my husband discovered that it was very tastey when he put it into his soup!

Ingredients Nutrition

  • 4 (6 ounce) red snapper fillets
  • salt and pepper
  • 12 cup flour
  • 2 eggs, beaten
  • 3 tablespoons macadamia nut oil or 3 tablespoons other oil
  • 1 cup macadamia nuts, finely chopped


  1. Season fillets in salt and pepper, then dredge in flour.
  2. Dip the dredged fillets in egg and press macadamia nuts into each side.
  3. Heat oil and cook fillets in the oil for about 2 minutes per side.
  4. Drizzle the fillets with Hawaiian Pesto (Recipe#31689) before serving.

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