Macadamia-Crusted Red Snapper with Maui Onion Salsa

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Crunchy Macadamia nuts form a delicious topping for delicate fish fillets in this island-inspired dish. At Spago Maui, we make this with Hawaiian gray snapper, but you can substitute fillets of red snapper or any other delicate white-fleshed fish. The absolute key to success is to use the best-quality, freshest fish you can find. You can use another sweet onion such as a Vidalia or a Walla Walla in place of the Maui onion. You can find all the special ingredients in a Japanese market, or simply replace them with the more familiar options suggested.

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Macadamia-Crusted Red Snapper with Maui Onion Salsa Ingredients

Maui Onion Salsa	Freshly ground black pepper
1 Maui onion or other sweet onion finely diced	Ginger Butter
1 Tbs chopped fresh chives	1 pound unsalted butter softened
1 Tbs chopped fresh cilantro	1/4 cup finely chopped fresh ginger
1 teaspoon chopped Japanese pickled ginger	Pinch salt
1 Tbs ginger vinegar from pickled ginger	Pinch sugar
1/4 teaspoon prepared wasabi paste	Macadamia-Crusted Red Snapper
2 Tbs extra-virgin olive oil	1 cup chopped unsalted macadamia nuts
2 shiso leaves cut into thin julienne strips, or 1 dash of ground cumin	4 (6-ounce) snapper or yellowtail fillets
2 Tbs ogo seaweed or julienned cucumber	Salt
1 teaspoon hijiki seaweed hydrated in cold water until tende or 1 Tbs julienned cucumber	Freshly ground black pepper
Salt	4 whole shiso leaves or 2 Tbs chopped fresh cilantro for garnish

Instructions for Macadamia-Crusted Red Snapper with Maui Onion Salsa

First, make the Maui Onion Relish. In a nonreactive mixing bowl, stir together all the relish ingredients, seasoning to taste with salt and pepper. Cover with plastic wrap and refrigerate for two hours.

Next, prepare the Ginger Butter. Put all the ingredients in a food processor with the metal blade and process until smooth. Set aside at room temperature.

To make the Macadamia-Crusted Red Snapper, preheat the oven to 400F. Lightly grease or oil a baking dish large enough to hold the fish fillets without touching. Evenly spread the chopped Macadamia nuts on a large dinner plate. Season both sides of the fish fillets with salt and pepper, and spread the Ginger Butter evenly on their top sides. Then, press the buttered side of each fillet into the Macadamia nuts to coat it and place it nut side up in the baking dish.

Bake the fish fillets until they are cooked through and their nut crusts are golden brown, 10 to 15 minutes depending on the thickness of the fish. Spoon the Maui Onion Relish onto four serving plates and, with a spatula, transfer a fillet to each plate, placing it on top of the relish. Garnish with shiso or cilantro and serve immediately.

Main Ingredient: FishCuisine: Hawaiian