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
- 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
