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
Units
Scale
For Fish
- 4 6 oz filets Dense White Fish (Opah, Moonfish, or Orange Roughy)
- Pinch Kosher Salt
- 1/2 tsp Ground Pepper
- 2 eggs
- 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, beat the two eggs and set aside. 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.) Dip fish filets in the beaten eggs until fully coated, then dredge the filets in the crushed macadamia nut mixture until fully coated.
- 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.
Notes
Thanks to one of my commenters regarding coating the filets in beaten eggs and then applying the macadamia nut coating so it adheres to the fish better.
Nutrition
- Calories: 725
