Have you noticed lately a lot of my food posts have been inspired by travel? My husband and I both love to travel. We get to experience a new part of the country or even the world. And doing that really opens our eyes to new experiences. One of those things is food and trying new dishes. I enjoyed this macadamian nut crusted red snapper while in Hawaii. It was served over purple sweet potatoes and was, for lack of a better word, perfection. Now this wasn’t the first time I have tried macadamian crusted fish, but there was something about this dish that just inspired me.
I knew when I got home I would need to re-create it here on the North Dakota prairies, far from any coast. This meal brings the senses, the memories, the feeling of that warm sun on your skin and the sand on your feet right here to our table in North Dakota. We can re-live the trips we take and the memories we made over and over again through food. So, whenever I travel, I always look for recipes I can bring home to me. So we can travel there all over again, straight from our table.
Wow, what a mouthful right? Sounds complicated… And fancy! I promise, it’s not complicated but it certainly is “fancy”… At least in my book! I upped the ante by serving it under some caramelized onions which I simmered in a mango nectar reduction. For the fish, I used mahi mahi for this recipe, but feel free to use any sort of mild, white fish! I also served mine atop mashed sweet potatoes, it made for a super rich dish!
- 1/2 - 3/4 pound mild, white fish
- 6 ounces macadamian nuts, crushed into breadcrumb consistency
- 1/2 sleeve Ritz crackers, crushed into breadcrumb consistency
- 1 stick butter, softened
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons butter
- 1 sweet onion, sliced
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 can papaya mango pineapple nectar (I use Jumex)
- Preheat oven to 350 degrees.
- Take the crushed nuts and breadcrumbs and place onto large plate. In a small bowl, mix together the softened butter, ginger and garlic. Coat the pieces of fish in the butter and roll in the breadcrumb/nut mixture. Place on foiled baking sheet in the oven. Bake for 15-20 minutes or until fish is cooked.
- While fish is cooking, melt 2 tablespoons butter in a large skillet. Saute the onions over high heat until slightly browned and translucent. Add the garlic and ginger. Cook for 2-3 minutes. Add 1/3 can of the nectar. Turn heat down to medium and let reduce. Slowly add more of the nectar as the liquid begins to reduce. Simmer the onions in the nectar for 15 minutes or until the entire can of nectar is used up. If needed, add some cornstarch and water to thicken sauce.
- Serve the caramelized onions on top of the crusted fish. Enjoy!