Macadamia-Crusted Fish

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  • 3/4 cup all-purpose flour
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon pepper, divided
  • 3 large eggs, beaten
  • 1 tablespoon Thai red chili paste
  • 1 cup chopped macadamia nuts
  • 1 cup panko crumbs
  • 1 tablespoon extra virgin olive oil
  • 2 pounds firm white fish (halibut, mahi mahi, opah ) cut into 6 fillets


Preheat oven to 400°F. Combine flour with half of salt and pepper in a shallow dish. Beat eggs with chili paste in a separate shallow dish. In a third shallow dish, mix nuts, panko and remaining salt and pepper. Thoroughly dredge fish with flour, dip into egg mixture and then completely coat in nut and panko mixture. Let rest for 15-30 minutes to allow coating to adhere evenly, ensuring even cooking results. Heat olive oil in a large skillet over medium-high heat. Sauté fillets for approximately 3 minutes on each side, or until golden. Place on a baking sheet and bake for about 8 minutes, or until cooked through and firm.

Recipe from Central Market Poulsbo - Culinary Resource Center
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