Macadamia Nut Crusted Onaga (Ruby Snapper) With Maui Onion Relish Recipe

Name: Macadamia Nut Crusted Onaga (Ruby Snapper) With Maui Onion Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Salt; Freshly ground black pepper; 1 pound unsalted butter, softened; 1/4 cup finely chopped fresh ginger; Pinch salt; Pinch sugar

Servings: persons

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
Salt
Freshly ground black pepper
1 pound unsalted butter, softened
1/4 cup finely chopped fresh ginger
Pinch salt
Pinch sugar

1
First, make the Maui Onion Relish.
2
In a nonreactive mixing bowl, stir together all the relish ingredients.
3
Cover with plastic wrap and refrigerate for 2 hours.
4
Preheat the oven to 400 degrees F. Lightly grease or oil a baking dish large enough to hold the fish fillets side by side.
5
Evenly spread the chopped macadamia nuts on a large dinner plate.
6
Season a fish fillet with salt and pepper, and brush it evenly on both sides with 1/4 of the butter mixture.
7
Dredge it in the nuts to crust it evenly on both sides, and transfer to the baking dish.
8
Repeat with the remaining fillets, butter mixture, and nuts.
9
Bake the fish fillets until they are cooked through and the nut crust is golden brown, 8 to 10 minutes.
10
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.
11
Serve immediately.
12
Prepare the Ginger Butter by putting all the ingredients in a food processor with the metal blade and processing until smooth.
13
Set aside at room temperature.

1093

kcal

Calories

111

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 21 ingredients. The key ingredients include: 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, and more.

Yes, Macadamia Nut Crusted Onaga (Ruby Snapper) With Maui Onion Relish falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Macadamia Nut Crusted Onaga (Ruby Snapper) With Maui Onion Relish

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