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
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 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
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.
