Macadamia-Crusted Red Snapper with Maui Onion Salsa

100% would make again

Ready in 45 minutes

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.


Maui Onion Salsa
1 Maui onion; finely diced, or other sweet onion
1 tablespoon fresh chives; chopped
1 Tbs Fresh Cilantro; chopped
1 teaspoon Japanese pickled ginger; chopped
1 tablespoon ginger vinegar from pickled ginger
1/4 teaspoon prepared wasabi paste
2 Tbs Extra-Virgin Olive Oil
2 shiso leaves; cut into thin julienne strips, or 1 dash of ground cumin
2 tablespoons ogo seaweed; or julienned cucumber
1 teaspoon hijiki seaweed; hydrated in cold water until tender, or 1 Tbs julienned cucumber
Freshly ground black pepper
Ginger Butter
1 pound unsalted butter; softened
1/4 cup fresh ginger; finely chopped
1 pinch salt
1 pinch sugar
Macadamia-Crusted Red Snapper
1 cup unsalted macadamia nuts; chopped
4 6-oz fillets snapper or yellowtail
black pepper; Freshly ground
4 whole shiso leaves; or 2 Tbs chopped fresh cilantro, for garnish

Original recipe makes 4



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.

Alert editor   
Calories Per Serving: 1379 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Macadamia-Crusted Red Snapper with Maui Onion Salsa. Be the first to review it!

Rating (optional):

sign in to add your comment

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free