When deciding on what to make for dinner tonight I only knew of 1 main ingredient... The Fish! In typical fashion I turned to my friend google for guidance. I found this recipe for yellowtail on epicurious and decided to give it a try. Chopping the fruits and veggies for the salsa was a breeze and then came the fun part... the egg wash. I made an assembly line with the gluten-free flour, the eggs, and the macadamia nuts. I then placed the fish in avocado oil in a non stick pan over high heat and browned each side for 2 minutes. I then put them in the oven for 7 minutes. After the timer went off, I let them rest outside of the oven for a few minutes before plating.
The beautiful colors were not to be out done by the amazing flavors... I know it seems silly or like too much to plate your food on a Tuesday but I think it should always look as good or better than it tastes. I am often guilty of being overly obsessed in how the photo will come out.
Macadamia Nut Crusted Hogfish with a Mango-Papaya Salsa
I have included the recipe below if you want to give it a try yourself. On a scale of difficulty from 1 to 5 I'd say it was about a 2...
- 2 large red bell peppers, cut into 1/4-inch pieces
- 1 mango, peeled, pitted, cut into 1/4-inch pieces
- 1/2 papaya, peeled, seeded, cut into 1/4-inch pieces
- 1 cup finely chopped fresh cilantro
- 1/2 small red onion, finely diced
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 tablespoon rice vinegar
- 1 teaspoon finely chopped garlic
- 1/4 teaspoon cayenne pepper
- 1/2 cup all purpose gluten-free flour
- 2 large eggs
- 3 cups macadamia nuts
- 6 6-ounce yellowtail or red snapper fillets (in my case, hogfish)
- 4 tablespoons avocado oil
Combine first 10 ingredients in large bowl and stir to blend. Season salsa to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
Preheat oven to 350°F. Place flour in shallow bowl. Whisk eggs in small bowl to blend. Finely grind nuts in processor. (I chopped them by hand because the food processor made them into a paste) Transfer nuts to another bowl. Sprinkle fish with salt and pepper. Coat fish with flour. Dip fish into eggs, then macadamia nuts, coating completely. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium heat. Place 3 fillets in each skillet; cook until golden brown, about 2 minutes per side. Transfer fillets to large baking sheet.
Bake fish until just opaque in center, about 7 minutes. Divide salsa among 6 plates. Top with salsa and serve.If you like what you're seeing, please leave a comment so that I know you were here....
The Accidental Chef,