Recipe by R. Warren Meddoff
A delicious dish from the world famous Polynesian restaurant in Ft. Lauderdale, Florida.
- 1⁄2 cup peeled and diced papaya
- 1⁄2 cup peeled and diced mango
- 1 orange, cut into wedges
- 1⁄2 cup diced fresh pineapple
- 1 tablespoon Grand Marnier
- 1⁄2 cup cider vinegar
- 1⁄4 cup brown sugar
- 1⁄2 cup orange juice, plus
- 2 tablespoons orange juice
- 1 1⁄2 tablespoons cornstarch
- 3 cups hawaiian macadamia nuts, ground
- 3 garlic cloves, chopped
- 3 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh cilantro
- 4 (8 ounce) grouper fillets
- salt & freshly ground black pepper, to taste
- 4 lemon wedges
- 1⁄4 cup flour
- 2 eggs, beaten
- vegetable oil, for frying
Directions See How It's Made
- Combine fruits and Grand Marnier; let macerate 30 minutes to 1 hour.
- Mix vinegar, brown sugar and 1/2 cup orange juice in a nonreactive saucepan. Cook over medium heat until sugar melts. Add fruit and heat through. Dissolve cornstarch in remaining orange juice and stir into sauce. Heat, stirring, until boiling and thickened. Keep warm.
- Place macadamia nuts, garlic, basil and cilantro in blender or food processor fitted with the metal blade. Blend to chop fine (do not overprocess or you will have nut butter) and place on a plate. Season fish with salt, pepper and squeeze a wedge of lemon over each fillet. Place flour on a plate and eggs in a wide bowl. Dredge fillets in flour, then in egg and finally in macadamia mixture.
- Heat about 1/8-inch oil in a skillet over medium-high heat. Add the fish fillets, do not crowd, this may have to be done in batches. Cook about 3 minutes until golden. Turn once and cook through. Be careful to regulate temperature as nut coating will burn easily. Serve with fruit sauce.