Alright… when it comes to fish I think that I have to admit that I am spoiled. My Dad goes deep sea fishing off the coast of Mexico once a year with my Uncle. They spend a week on a boat in the middle of the ocean drinking beer and catching fish. Sounds like the life right?!
Unfortunately, it is a brother bonding trip, so I am not invited which is probably for the best since I have an insane case of motion sickness. Me + moving/spinning/rocking objects = not a good time. So instead, when they come home with ice chests full of beautiful fish, I watch them clean, cut, and vacuum seal them into neat little air tight gifts of joy. Then, I get the honor of taking those said gifts of joy home with me! Like I said, I am spoiled when it comes to fish.
Usually I make fish tacos with the fish, but this week I decided to mix it up a bit. The macadamia nut panko crust on this yellowtail is awesome. It is a bit nutty, crunchy, and when it is topped with my mango salsa, it makes you almost believe that you are somewhere tropical. Mexico…Hawaii…Caribbean Island…take your pick, it is scrumptious.
Macadamia Crusted Yellowtail with Mango Salsa
Serves 2-4 people
Prep. Time: 15 minutes
Cook Time: 10 minutes
- 2-6 Yellowtail filets (depends on how many people are over or how hungry you are!)
- 1 egg
- 1/2 cup macadamia nuts
- 1 cup panko crumbs
- 1/4 cup flour
- 2 T. Olive oil
- 1 mango
- 2 limes
- 2 T. chopped cilantro
- 1 Jalapeño
- 3 T. chopped red bell pepper
- Salt & Pepper
Start off with making the Mango Salsa. Cut the mango in half. ( You won’t be able to really cut it in half, just make indentations as far as you can.) Next, peel the skin off of one side of the mango. Cut lines horizontally and then vertically into the mango. It creates of grid. Then, you cut the “grid” off of the mango. This will produce salsa style chunks of mango. (It’s a messy process, but it works and I think it’s worth it.) Repeat this with the opposite side of the mango.
Find your jalapeño and remove the seeds. Dice it up and add it to a bowl along with the diced mango, cilantro, and red bell pepper. Squeeze an entire lime and add the juice to the bowl. Stir the mango salsa together and set it aside until your fish is finished cooking. This will allow for the flavors to blend and the salsa to get juicy 🙂
Now take your macadamia nuts and chop them into fine pieces.
Next, mix your chopped macadamia nuts, panko crumbs, and flour together in a dish. I used a pie dish.
Crack your egg into a bowl and beat it with a fork. Dip your yellowtail filet into the beaten egg and then coat each side of the filet with the macadamia panko crust mixture.
Heat a sauté pan on medium low heat. Add the olive oil and cook the filets for 3 minutes on each side.
Finally..FINALLY take that golden filet, squeeze a lime wedge onto it, and then top it with the Mango Salsa. I chose to serve mine with brown rice and it was perfect!