Nut-crusted Yellowtail Snapper with Mango-Butter Sauce

Nut-crusted Yellowtail Snapper with Mango-Butter Sauce Recipe
Photo: Becky Luigart-Stayner; Styling: Mindi Shapiro Levine

Yield:

Makes 4 servings

Recipe from

Coastal Living

Ingredients

1 cup macadamia nuts
1 cup panko (Japanese breadcrumbs)
1/2 cup all-purpose flour
1 large egg
4 (6-ounce) yellowtail snapper or other firm white fish fillets
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil, divided
Hot cooked rice
Sliced green onions

Preparation

Pulse nuts in a food processor until finely ground. Add panko, and pulse until combined. Place mixture in a shallow bowl.

Place flour in a shallow dish. Whisk egg in a medium bowl. Sprinkle fish with salt and pepper. Dredge in flour, shake off excess, and dip in egg. Dredge fish in nut mixture, coating completely.

Heat 2 tablespoons oil in a large, heavy skillet over medium heat. Add 2 fillets; cook 3 minutes on each side or until golden. (If nuts brown too quickly, reduce heat.) Repeat with remaining 2 tablespoons oil and fish. Divide rice and fish fillets among 4 serving plates. Top with Mango-Butter Sauce, and sprinkle with green onions.