Macadamia Nut-Crusted Snapper With Mango Lime Butter

READY IN: 40mins
Recipe by breezermom

Yummy crusted fish with the best tasting sauce ever! From Beverly Gannon's General Store Cookbook. I've found the Sriracha in the asian section of my grocery store.

Top Review by Marcasite Queen

This dish was amazing - so incredibly delicious! I used tilapia filets, coated both sides with the mayonnaise and nut/panko topping, then pan fried. I also left out the sriracha sauce, since I have a low tolerance for spice. The mango butter sauce was delicous, too - a perfect topper for the fish. I will definitely make this again!

Ingredients Nutrition

Directions

  1. In a saucepan, combine the mango, wine, sugar, ginger, and lime juice and simmer over medium heat for 5 minutes, until thick and syrupy. Add the cream, mix well, and remove from the heat. Pour into a blender and blend until smooth (or use an immersion blender). Return to the saucepan and simmer over low heat for 8 minutes, until the mixture thickens slightly. Add the butter, a piece at a time, and stir until incorporated before adding the next piece. Be careful not to boil the sauce, or it will separate. Season with salt and pepper and keep warm.
  2. Preheat the oven to 450 degrees.
  3. Place the nuts, panko and basil in a food processor and process until fine. Spread on a plate. In a bowl, combine the mayonnaise and Sriracha (chile paste) and mix well. Lightly season the fish with salt and pepper. Evenly spread a light coat of the chile mayonnaise on one side of each fish fillet. Coat the same side evenly with the nut coating.
  4. In an ovenproof saute pan or skillet, pour in just enough oil to coat the bottom and heat over medium heat. (Be careful not to heat the pan too hot or the macadamia nuts will burn). Add the fish, crust side down, and saute for 3 minutes, until golden brown. Turn the fish and place in the oven for 5 minutes, until cooked through and firm to the touch.
  5. Place the fillets on warmed individual places. Serve with the mango-lime butter.

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