Pan-seared red snapper coated in a buttery macadamia crust and paired with vibrant fresh mango salsa.
Technique to learn
Pressing nut crumb topping onto fish fillets and pan-searing under controlled heat to achieve a crisp crust without scorching.
Step 1: 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.
Step 2: Mix finely chopped macadamia nuts, panko breadcrumbs, and melted butter together in a separate small bowl.
Step 3: Pat red snapper fillets dry with paper towels and season evenly with remaining sea salt.
Step 4: Press macadamia nut mixture firmly onto top of each fillet to form an even crust.
Step 5: Heat a nonstick skillet over medium heat and lightly brush surface with oil.
Step 6: Place fillets crust-side down in skillet and cook 4 minutes until crust is golden and toasted.
Step 7: Carefully flip fillets using a wide spatula and cook for an additional 3 minutes until fish flakes easily with a fork.
Step 8: Spoon fresh mango salsa over warm crusted fish fillets before serving.
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