Macadamia Nut Crusted Onaga (Ruby Snapper) With Mau

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions