Recipe courtesy of Bev Gannon
Recipe courtesy of Bev Gannon
Watch how to make this recipe.
Macadamia Nut-Crusted Ono with Mango-Lime Butter
Getting reviews...
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 890
- Total Fat
- 71 g
- Saturated Fat
- 21 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 35 g
- Cholesterol
- 181 mg
- Sodium
- 740 mg
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 890
- Total Fat
- 71 g
- Saturated Fat
- 21 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 35 g
- Cholesterol
- 181 mg
- Sodium
- 740 mg
Ingredients
Directions
- To prepare the mango-lime butter, 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. 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.
- Preheat the oven to 450 degrees.
- To prepare the coating, 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 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 coating.
- 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 stide 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.
- Place the fillets on warmed individual places. Serve with the mango-lime butter.
Looking for Something Else?
Related Pages
- Macadamia Crusted Halibut Oven Roasted Asparagus...
- Macadamia Nut Crusted Mahi Mahi Recipe
- Corn with Scallion-Lime Butter Recipe
- Macadamia Nut and Yogurt Crusted Salmon Recipe
- Macadamia Nut-Crusted Goat Cheese Recipe
- Macadamia Nut Crusted Onaga (Ruby Snapper) With...
- Grilled Lobster with Lime Butter and Mango Salsa...
- Macadamia Nut-Crusted Fresh Catch with...
- Corn with Chipotle-Lime Butter Recipe