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!
- 4 (6 ounce) red snapper fillets
- salt and pepper
- 1⁄2 cup flour
- 2 eggs, beaten
- 3 tablespoons macadamia nut oil or 3 tablespoons other oil
- 1 cup macadamia nuts, finely chopped
Directions See How It's Made
- Season fillets in salt and pepper, then dredge in flour.
- Dip the dredged fillets in egg and press macadamia nuts into each side.
- Heat oil and cook fillets in the oil for about 2 minutes per side.
- Drizzle the fillets with Hawaiian Pesto (Recipe#31689) before serving.