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

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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

Ginger Butter:

1 pound unsalted butter, softened

1/4 cup finely chopped fresh ginger

Pinch salt

Pinch sugar