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.
- 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
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.