Macadamia-Crusted Yellowtail with Mango-Papaya Salsa Recipe

Name: Macadamia-Crusted Yellowtail with Mango-Papaya Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large red bell peppers, cut into 1/4-inch pieces; 1 mango, peeled, pitted, cut into 1/4-inch pieces; 1 papaya, peeled, seeded, cut into 1/4-inch pieces; 1 cup finely chopped fresh cilantro; 1/2 small red onion, finely diced; 2 tablespoons fresh lime juice; 1 tablespoon olive oil; 1 tablespoon rice vinegar; 1 teaspoon finely chopped garlic; 1/4 teaspoon cayenne pepper; 1/2 cup all purpose flour; 2 large eggs; 3 cups macadamia nuts; 6 6-ounce yellowtail or red snapper fillets; 4 tablespoons olive oil

Servings: persons

2 large red bell peppers, cut into 1/4-inch pieces
1 mango, peeled, pitted, cut into 1/4-inch pieces
1 papaya, peeled, seeded, cut into 1/4-inch pieces
1 cup finely chopped fresh cilantro
1/2 small red onion, finely diced
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon rice vinegar
1 teaspoon finely chopped garlic
1/4 teaspoon cayenne pepper
1/2 cup all purpose flour
2 large eggs
3 cups macadamia nuts
6 6-ounce yellowtail or red snapper fillets
4 tablespoons olive oil

1
Combine first 10 ingredients in large bowl and stir to blend.
2
Season salsa to taste with salt and pepper.
3
(Can be prepared 1 day ahead.
4
Cover and refrigerate.
5
Bring to room temperature before serving.)
6
Preheat oven to 350F.
7
Place flour in shallow bowl.
8
Whisk eggs in small bowl to blend.
9
Finely grind nuts in processor.
10
Transfer nuts to another bowl.
11
Sprinkle fish with salt and pepper.
12
Coat fish with flour.
13
Dip fish into eggs, then macadamia nuts, coating completely.
14
Heat 2 tablespoons oil in each of 2 heavy large skillets over medium heat.
15
Place 3 fillets in each skillet; cook until golden brown, about 2 minutes per side.
16
Transfer fillets to large baking sheet.
17
Bake fish until just opaque in center, about 7 minutes.
18
Divide salsa among 6 plates.
19
Top with fish and serve.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 large red bell peppers, cut into 1/4-inch pieces, 1 mango, peeled, pitted, cut into 1/4-inch pieces, 1 papaya, peeled, seeded, cut into 1/4-inch pieces, 1 cup finely chopped fresh cilantro, and more.

Yes, Macadamia-Crusted Yellowtail with Mango-Papaya Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Macadamia-Crusted Yellowtail with Mango-Papaya Salsa

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