Red Snapper with Mango Salsa

Kitchen Tested
  • Yield 4 servings
  • Prep 25 mins
  • Cook 5 mins

Crunchy-crusted fish topped with fresh fruit salsa is a seaside celebration on the plate.

Red Snapper with Mango Salsa
Mark Boughton Photography / styling: Teresa Blackburn

Japanese breadcrumbs, panko, are coarser and crunchier than American breadcrumbs. They create a delicious crunchy crust. Look for them in your grocery's Asian section.


Mango Salsa:
1 lime, juice and zest
2 tablespoons pineapple juice
1 tablespoon extra-virgin olive oil
2 large ripe mangos, peeled and diced
1 teaspoon grated fresh ginger
1 small jalapeño chile, seeded and diced
1/4 cup diced red onion
1 tablespoon chopped parsley or cilantro
1/2 teaspoon salt
Freshly ground pepper, to taste
1/4 cup diced red bell pepper
Macadamia-Crusted Fish:
4 (6-ounce) fresh red snapper fillets (or other firm white fish)
1/2 teaspoon salt
2 ounces macadamia nuts
3/4 cup panko crumbs
2 eggs
2 teaspoons water
1/2 cup all-purpose flour
1 tablespoon olive oil
1 tablespoon butter


  1. To prepare the salsa, combine lime juice, zest, pineapple juice and oil in a medium bowl; whisk. Add remaining salsa ingredients; stir well. Set aside.
  2. To prepare the fish, sprinkle with salt. Place macadamia nuts and panko in the bowl of a food processor; process until nuts are finely ground. Place mixture in a shallow dish. Place eggs and water in a shallow bowl; whisk well. Sprinkle flour over a sheet of wax paper. Dredge fish in flour; dip in egg mixture; dredge in macadamia mixture, pressing gently to make crumbs adhere.
  3. Melt olive oil and butter in a large skillet over medium-high heat. Add fish; reduce heat to medium, and cook about 2 minutes on each side until golden brown. Serve with salsa.

Recipe by Greg Patent.



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