Macadamia Nut Crusted Onaga (Ruby Snapper) With Maui Onion Relish

Total Time:
40 min
Prep:
30 min
Cook:
10 min

Yield:
4 servings

Ingredients
  • Maui Onion Relish:
  • 1 Maui onion or other sweet onion, finely diced
  • 1 tablespoon chopped fresh chives
  • 1 tablespoons chopped fresh cilantro
  • 1 teaspoon chopped Japanese pickled ginger
  • 1 tablespoon ginger vinegar from pickled ginger
  • 1/4 teaspoon prepared wasabi paste
  • 2 tablespoons extra-virgin olive oil
  • 2 shiso leaves (available in Japanese markets), cut into thin julienne strips, or 1 dash ground cumin
  • 2 tablespoons ogo seaweed (available in Japanese markets), or julienned cucumber
  • 1 teaspoon hijiki seaweed (available in Japanese markets), hydrated in cold water until tender, or 1 tablespoons julienned cucumber
  • Salt
  • Freshly ground black pepper
  • 1 cup chopped unsalted macadamia nuts
  • 4 (6-ounce) onaga fillets (Hawaiian gray snapper), yellowtail, or any other snappper
  • Ginger Butter, recipe follows
  • Salt
  • Freshly ground black pepper
  • Ginger Butter:
  • 1 pound unsalted butter, softened
  • 1/4 cup finely chopped fresh ginger
  • Pinch salt
  • Pinch sugar
Directions
Maui Onion Relish:
  • First, make the Maui Onion Relish. In a nonreactive mixing bowl, stir together all the relish ingredients. Cover with plastic wrap and refrigerate for 2 hours. Preheat the oven to 400 degrees F. Lightly grease or oil a baking dish large enough to hold the fish fillets side by side.

  • Evenly spread the chopped macadamia nuts on a large dinner plate. Season a fish fillet with salt and pepper, and brush it evenly on both sides with 1/4 of the butter mixture. Dredge it in the nuts to crust it evenly on both sides, and transfer to the baking dish. Repeat with the remaining fillets, butter mixture, and nuts.

  • Bake the fish fillets until they are cooked through and the nut crust is golden brown, 8 to 10 minutes. Spoon the Maui Onion Relish onto 4 serving plates and, with a spatula, transfer a fillet to each plate, placing it on top of the relish. Serve immediately.

Ginger Butter:
  • Prepare the Ginger Butter by putting all the ingredients in a food processor with the metal blade and processing until smooth. Set aside at room temperature.


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