Macadamia Crusted Yellowtail Snapper: Recipe Friday

by • June 30, 2017 • Cooking How-To’s, How-To'sComments (0)2210

We’re always looking for new ways to eat our favorite catch and this week is a find! We kick off this week’s edition of Recipe Friday with Macadamia Crusted Yellowtail Snapper.Summer is upon us, and we take full advantage of any opportunity to kick back with a summertime meal out on the patio. This week’s recipe features macadamia crusted yellowtail snapper with a mango salsa, which everyone will love. This is the perfect summertime recipe to invite family and friends over to enjoy a mild summer evening.



2lbs yellowtail fillets

1/2 cup macadamia nuts, crushed

1/3 cup panko crumbs

1/2 tsp salt

1/4 tsp pepper

1 egg

1/4 cup milk

3 cups arugula

1 lemon

1 orange

1 tbsp. champagne vinegar

1 tbsp. olive oil

1 mango, peeled and diced

1/4 red onion

1 jalapeno pepper

1/4 cup cilantro, chopped

Juice of 2 limes


  • Combine 1/2 cup crushed macadamia nuts, 1/3 cup panko crumbs, salt and pepper in a bowl
  • In another bowl, combine one egg with 1/4 cup milk to form egg wash.
  • Dip and fully coat fish in egg wash, then coat with crust mix and set aside.
  • Combine juice from one orange and one lemon with 1 tbsp. of champagne vinegar. Whish in 1 tbsp. olive oil gradually to form an emulsion to create vinaigrette. Season to taste. Toss vinaigrette with arugula.
  • To make Salsa, finely chop 1/4 of a red onion, jalapeno, 1/4 cup cilantro and diced mango. Combine with the lime juice.
  • Heat 1tbsp olive oil in a skillet. Fry the fish for 5-6 minutes on each side.
  • To serve, mound salad in the center of a plate and place the fish on top.
  • Spoon salsa onto the fish fillets.

We hope everyone enjoys this great summer time recipe. Let us know how you liked it, or if you have a great recipe idea, send it over to us and we’ll publish it.

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