We spent 2 amazing weeks in Hawaii a few years ago visiting the Kauai and the North shore of Oahu. It is so wonderful to come back to beautiful Kauai, my favorite Hawaiian Island. This laid back, peaceful piece of paradise has a little something for everyone. The rough, rugged beauty of the Nā Pali coast, it's sometimes inhospitable waves crashing against the rocks and caves, sometimes revealing wonderful beaches. The Waimea canyons (aka mini Grand Canyon) with its beautiful shades red and green, waterfalls, rivers and streams still cutting and carving the rocks. The Kilauea Lighthouse and Wildlife Refuge providing a beacon to boats out at sea and serving as the gateway to the beautiful North shore. The breathtaking beaches of the Kauai North shore - Anini, Lumahi, Hideaway and Ke'e to name a few of my favorites with the backdrop of the green green hills. The cascading waterfalls of Wailua with its lush fern grotto and tropical paradise gardens. And of course one of my greatest passions, the wonderful fresh delicious produce crafted into the most delicious recipes. I will be sharing several of these recipes. Join me in September as I take a culinary journey to the beautiful Islands of Hawaii for my Island Inspiration series. Today I am sharing my recipe for Macadamia and Coconut Crusted Fillet of White Fish. You can use Mahi Mahi, Ono, Red Fish, Dover Sole or Tilapia for this recipe. This is delicious with the pineapple fried rice recipe I shared last week. Enjoy!
Preparation time: 5 minutes (does not include marinating time)
Cooking time: 15 minutes
Total time: 20 minutes
Ingredients (serves 4)
1 lb/16 oz/454 g red snapper fillets – 4 pieces
1.75 oz/50 g macadamia nuts
1.75 oz/ 50 g desiccated coconut
1 tablespoon whole wheat flour
4 tablespoons olive oil, divided
2 cloves garlic, minced
½ onion (½ cup), chopped finely
¼ teaspoon allspice, ground
Freshly ground black pepper to taste
Salt to taste
Method
Place fish fillets in a large shallow bowl so they do not overlap each other.
Mix 2 tablespoons of the olive oil with the garlic, onions, allspice, black pepper and salt in a small bowl and spoon over fish fillets. Cover and allow to marinate for at least a couple of hours (note: fish marinated overnight will yield better flavor.
Grind coconut and macadamia nuts in a blender or food processor. Spread ground coconut and macadamia nuts on a flat surface, such as a chopping board, and mix in the tablespoon of whole-wheat flour.
Press each side of the fish in the nut mixture so the nuts stick to the surface of the fish fillet.
Heat remaining olive oil a large pan over low heat.
On low heat, cook each side of the fish fillets uncovered for about 5–7 minutes until light golden brown.
Tip: Dipping fish fillets in egg white will help make the nuts stick better to the surface.