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Macadamian Nut Crusted Fish with Caramelized Onions & Mango Reduction

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Ingredients

Scale
  • 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)

Instructions

  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. Serve the caramelized onions on top of the crusted fish. Enjoy!

Nutrition

Find it online: https://prairiecalifornian.com/macadamian-nut-crusted-fish-with-caramelized-onions-mango-reduction/