You are here: Home » Recipes » Red Snapper with Mango Salsa 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. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail 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. Ingredients Mango Salsa:1 lime, juice and zest2 tablespoons pineapple juice1 tablespoon extra-virgin olive oil2 large ripe mangos, peeled and diced1 teaspoon grated fresh ginger1 small jalapeño chile, seeded and diced1/4 cup diced red onion1 tablespoon chopped parsley or cilantro1/2 teaspoon salt Freshly ground pepper, to taste1/4 cup diced red bell pepperMacadamia-Crusted Fish:4 (6-ounce) fresh red snapper fillets (or other firm white fish)1/2 teaspoon salt2 ounces macadamia nuts3/4 cup panko crumbs2 eggs2 teaspoons water1/2 cup all-purpose flour1 tablespoon olive oil1 tablespoon butter Instructions 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. 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. 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.