Prep 10 mins
Cook 10 mins
Opakapaka is the Hawaiian word for red snapper. This is a very popular fish in Hawaii, and having tried it, I can see why. The preparation isn't really Hawaiian, though. I usually prefer my seafood without breading, but this pecan crust is fantastic.
- 1 scallion
- 1⁄2 cup pecans
- 2 tablespoons breadcrumbs
- 1⁄4 cup flour
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 egg
- 1 tablespoon milk
- 4 opakapaka fillets (red snapper)
- 2 tablespoons oil
- Mix flour, salt and pepper.
- Mix milk and egg.
- Mince scallions and pecans and mix with crumbs.
- All three of these mixtures should be on separate flat dishes.
- Dip each fillet in flour mixture, then in milk mixture, then in pecan mixture.
- Heat oil.
- Cook fillets 3 minutes, or until golden.
- Turn carefully and cook 3 minutes on the other side.
Opakapaka is actually Pink Snapper, as opposed to Red. Quite a different taste. I love opakapaka, with it's almost lobster-like flavor, and do not like red snapper at all. <br/><br/>Having said that, I'm making this opakapaka recipe tonight, but with either macnuts or almonds. Mahalo for what looks like a delicious and easy recipe!