Macadamia Yellowtail w/ Mango-Butter Sauce

This yellowtail snapper recipe from Cooking Hawaiian Style is a must-try!



1 cup Island Princess 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

Mango-Butter Sauce

Sliced green onions

Mango Butter Sauce:

1/2 cup sherry

1 large shallot, minced

2 ripe mangoes, peeled and chopped

1/4 cup freshly squeezed orange juice

2 tablespoons rice wine vinegar

1/4 cup butter, cut into pieces

1/2 teaspoon salt

1/8 teaspoon white pepper

Cooking Process:


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.

Mango Butter Sauce:

Combine sherry and shallot in a medium saucepan. Cook over medium-high heat about 4 minutes or until reduced to 2 tablespoons.

Meanwhile, combine mangoes, orange juice, and vinegar in a blender. Process until smooth. Add pureed mango mixture to sherry reduction, and reduce heat to medium.

Cook 3 to 5 minutes or until mixture is slightly thickened. Remove from heat. Whisk in butter, 1 piece at a time, until thoroughly blended. Stir in salt and pepper.

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