Hawaiian · intermediate
Hawaiian Macadamia Crusted Snapper With Sweet Mango Salsa
Pan-seared red snapper coated in a buttery macadamia crust and paired with vibrant fresh mango salsa.
- PREP TIME
- 15 min
- COOK TIME
- 10 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Combine diced mango, red onion, fresh cilantro, fresh lime juice, and half the sea salt in a medium bowl, stirring gently to make the salsa.
- 02
Mix finely chopped macadamia nuts, panko breadcrumbs, and melted butter together in a separate small bowl.
- 03
Pat red snapper fillets dry with paper towels and season evenly with remaining sea salt.
- 04
Press macadamia nut mixture firmly onto top of each fillet to form an even crust.
- 05
Heat a nonstick skillet over medium heat and lightly brush surface with oil.
- 06
Place fillets crust-side down in skillet and cook 4 minutes until crust is golden and toasted.
- 07
Carefully flip fillets using a wide spatula and cook for an additional 3 minutes until fish flakes easily with a fork.
- 08
Spoon fresh mango salsa over warm crusted fish fillets before serving.
A LITTLE KITCHEN KNOW-HOW
Nut Crust Pan-Searing
Pressing nut crumb topping onto fish fillets and pan-searing under controlled heat to achieve a crisp crust without scorching.
Notes from the kitchen
- Pulse macadamia nuts briefly in a food processor rather than chopping by hand for uniform crust texture.
- Watch heat closely when searing macadamia nuts, as high fat content can cause quick browning.
- Original home-cooking adaptation inspired by Hawaiian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.