Hawaiian Red Snapper

Hawaiian Red Snapper a Delight for anyone who loves unusual fish meals.

by V.S. Nelson

A little late for Mother’s Day, but I wanted to share this very special recipe with you. It’s from one of my Native cookbooks I just got the rights back on. I’m in the middle of revising it and should have it ready to be release sometime late 2014 or early 2015. I hope you enjoy it as much as I.

Ingredients

  • 1/4 cup macadamia nuts
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 4 yellowtail snapper fillets (about 1 1/2 pounds)
  • 1 tablespoon olive oil
  • 1 tablespoon white wine or sherry
  • 1 teaspoon grated orange rind
  • 1/4 cup fresh orange juice
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons light brown sugar
  • 2 medium bananas, cubed

Preparation

Heat skillet over medium heat. Add macadamia nuts, and cook until slightly browned and nuts become fragrant. Remove from pan and let cool; chop coarsely, and set aside.

Combine flour, paprika, salt, and pepper. Dredge snapper fillets in flour mixture to coat.

Heat olive oil in a large skillet over medium-high heat. Cook fillets 6 to 7 minutes per side or until golden. Remove from pan; transfer to plate, and keep warm.

Reduce heat to medium. Add wine or sherry; cook, scraping any bits from the bottom of the pan. Stir in orange rind and next 4 ingredients. Add bananas. Simmer 2 minutes or until slightly thickened. Pour sauce over fillets, and sprinkle with macadamia nuts.

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