Macadamia Nut Crusted Snapper with Mango Lime Butter
Delight your taste buds with this tropical-inspired Macadamia Nut Crusted Snapper with Mango Lime Butter, a dish that pairs the buttery, nutty crunch of macadamia and panko-coated red snapper with the zesty sweetness of a vibrant mango lime sauce. Perfectly seared and baked to flaky perfection, the snapper is elevated by the luscious combination of ripe mango, fresh lime, and a touch of honey, creating a sauce that’s both tangy and refreshing. This elegant yet easy-to-make seafood recipe comes together in just 40 minutes, making it an ideal choice for dinner parties or weeknight meals. Finish with a garnish of fresh cilantro for a pop of color and flavor, and serve alongside your favorite sides like coconut rice or a light salad. Perfect for lovers of tropical cuisine or anyone craving bold yet balanced flavors, this dish is a true culinary escape.
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Recipe Information
Ingredients
- 4 pieces Red snapper filets
- 1 cup Macadamia nuts
- 0.5 cup Panko breadcrumbs
- 0.25 cup All-purpose flour
- 2 large Eggs
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 cup Mango (ripe, peeled, and diced)
- 1 medium Lime (zested and juiced)
- 1 tablespoon Honey
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease with olive oil.
Place the macadamia nuts and panko breadcrumbs in a food processor. Pulse until the nuts are crushed into small, even pieces but not overly fine. Transfer the mixture to a shallow bowl.
Spread the flour in a separate shallow bowl. Beat the eggs in a third shallow bowl.
Season both sides of the snapper filets with salt and pepper.
Dredge each filet in the flour first, shaking off any excess. Dip into the beaten eggs, allowing any extra egg to drip off, then coat thoroughly with the macadamia-panko mixture, pressing gently to adhere.
Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large oven-safe skillet over medium heat. Once hot, add the snapper filets to the skillet. Sear for 2-3 minutes on each side until golden brown.
Transfer the skillet with the filets to the preheated oven and bake for 8-10 minutes, or until the fish flakes easily with a fork.
While the fish cooks, prepare the mango lime butter. In a small saucepan, combine the diced mango, lime juice, lime zest, honey, and remaining 2 tablespoons of butter. Heat over low heat, stirring often, until the butter is melted and the sauce is smooth. Use a fork or blender to mash or puree the mango for a smoother sauce, if desired.
Remove the fish from the oven and plate each filet. Drizzle the mango lime butter generously over the top.
Garnish with fresh cilantro, if desired, and serve immediately. Enjoy!
Nutrition Facts
Calories |
2697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.0 g | 255% | |
| Saturated Fat | 53.9 g | 270% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 1033 mg | 45% | |
| Total Carbohydrate | 121.0 g | 44% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 58.8 g | ||
| Protein | 138.7 g | 277% | |
| Vitamin D | 22.1 mcg | 110% | |
| Calcium | 348 mg | 27% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2957 mg | 63% | |
*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.
