Macadamia Crusted Onaga
Delight your taste buds with the exquisite flavors of Macadamia Crusted Onaga, a dish that brings a touch of Hawaii to your table. Featuring tender onaga (goldstripe snapper) fillets coated in a golden crust of finely chopped macadamia nuts and panko breadcrumbs, this recipe expertly balances crunch and delicacy. Each fillet is pan-seared to perfection and finished in the oven for a beautifully flaky texture. Topped with a luscious, tangy lemon butter sauce, it’s an irresistible combination of nutty richness and citrus brightness. Simple yet sophisticated, this dish is perfect for a dinner party centerpiece or an indulgent weeknight treat. Serve it with steamed vegetables or fluffy rice for a complete, coastal-inspired meal. Keywords: macadamia crusted onaga recipe, Hawaiian seafood dish, onaga fillet with lemon butter sauce, macadamia nut crusted fish.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Onaga (Goldstripe Snapper) fillets
- 1 cup (finely chopped) Macadamia nuts
- 0.5 cup Panko breadcrumbs
- 0.5 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 0.25 cup Heavy cream
- 1 tablespoon Fresh parsley (chopped)
Instructions
Preheat the oven to 375°F (190°C).
Prepare a breading station with three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs mixed with milk, and one with a combination of finely chopped macadamia nuts and panko breadcrumbs.
Pat the onaga fillets dry with paper towels and lightly season them with salt and pepper.
Dredge each fillet in the seasoned flour, shaking off the excess. Dip it into the egg mixture, then coat it thoroughly in the macadamia-panko mixture, pressing gently to adhere.
In a large oven-safe skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.
Sear the crusted fillets for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
Meanwhile, prepare the lemon butter sauce. In a small saucepan, melt 1 tablespoon of butter over medium heat. Add the lemon juice and heavy cream, stirring continuously until the sauce thickens slightly. Remove from heat and season with a pinch of salt and pepper.
Plate the baked fillets and drizzle them with the lemon butter sauce.
Garnish with fresh parsley and serve immediately with your choice of side dishes, such as steamed vegetables or rice.
Nutrition Facts
Calories |
2315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.3 g | 253% | |
| Saturated Fat | 57.0 g | 285% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 584 mg | 195% | |
| Sodium | 3248 mg | 141% | |
| Total Carbohydrate | 87.5 g | 32% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 10.0 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 239 mg | 18% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1158 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
