Macadamia Nut Crusted Onaga (Ruby Snapper) With Maui Onion Relish
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1400
- Total Fat
- 133
- Saturated Fat
- 65
- Carbohydrates
- 13
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 44
- Cholesterol
- 337
- Sodium
- 987
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
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
Ginger Butter:
1 pound unsalted butter, softened
1/4 cup finely chopped fresh ginger
Pinch salt
Pinch sugar
Directions
- 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.;