The Macadamia Nut Fish recipe served at Duke’s Canoe Club in Waikiki was the best bite I had during my entire trip to Oahu and the Big Island of Hawaii.
Since then, I’ve been recreating this fish dish on average nearly once a week. I keep thinking at one point I’ll take that first bite and be like, “ok, I’m tired of it now,” but the bright, rich, crispy taste never ceases to disappoint while simultaneously transporting me back to Waikiki.
Food time travel in a single bite.
Macadamia Nut Encrusted Fish
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 people 1x
- Category: Main Course
- Cuisine: Hawaiian
Description
This Macadamia Nut Encrusted Fish, inspired by Oahu’s Duke’s Canoe Club, is surprisingly easy to make, and a frozen fish works equally well as buying fresh, which helps to make this dish more cost effective.
Ingredients
For Fish
- 4 6 oz filets Dense White Fish (Opah, Moonfish, or Orange Roughy)
- Pinch Kosher Salt
- 1/2 tsp Ground Pepper
- 1 cup Panko (Japanese Breadcrumbs )
- 1/2 cup Shredded Parmesan Cheese
- 1/2 cup chopped Macadamia Nuts (finely chopped)
- 2 tbsp finely minced garlic
- 1/2 cup finely chopped basil leaves
- 1/2 tsp finely chopped thyme leaves
- 2 tbsp olive oil
For Sauce
- 1/4 cup dry white wine (Vermouth works great too)
- 1/4 cup chopped onion
- 2 tbsp chopped parsley
- 1/4 cup lemon juice
- 1/4 cup heavy cream
- 1/2 cup softened butter
- 1/4 cup capers
- 1/2 tsp salt
Instructions
For Fish
- Season fillets with the salt and pepper. (Note: if using frozen filets, defrost first according to directions.)
- In a large bowl, combine all remaining [FOR FISH] ingredients EXCEPT olive oil. (*Note: I buy the Macadamia Nuts from Costco and use the flat blade on my NutriBullet to chop/grind the nuts, but any food processor will do.) Coat fish filets with mixture.
- In a large skillet, heat olive oil over medium-high heat. Saute filets until golden-brown (about 4 minutes on each side).
For Sauce
- In a saucepan, heat wine, chopped onion, parsley, and lemon juice. Cook on medium high until liquid reduces to half.
- Add heavy cream and simmer for 2 minutes.
- Remove from heat and whisk in softened butter, a little at a time until all is melted. Add salt and capers.
- Top Fish with Lemon-Butter Wine sauce with capers and serve immediately.
Nutrition
- Calories: 725
Tried this recipe? I would love to hear from you! If you have a moment, please leave a star rating and drop me a comment below.
Hungry for more? Be sure to check out Best Ever Fried Green Tomato Appetizer Stack with Pimento Cheese, Gulf Crab, & Remoulade.
