PESTO MAYONNAISE COVERED OPAKAPAKA FISH
Steps:
- Preheat a grill. In a food processor, combine the basil, parsley, macadamia nuts, red pepper flakes, and garlic, and blend until well mixed. Once the pesto is ready, add the mayonnaise and mix well.
- Spread the pesto mayonnaise on the flesh side of each fish fillet and place, pesto-side down, on the grill. Grill for approximately 3 to 5 minutes, turn and grill until fish is just opaque and cooked through. Season with salt and pepper.
- Serve on top of rice or favorite salad greens.
MACADAMIA PESTO
This simple and flavor-packed pesto is made using the native Australian Macadamia nut. The delicious nut lends its rich crunch well to this Italian favorite. The pesto is great served with fresh pasta, with roast lamb or simply spread on a fresh piece of bread. Keep the pesto for up to a month in a sterilized, air-tight jar.
Provided by evelynathens
Categories Sauces
Time 15m
Yield 1 1/2 cups pesto (approximately)
Number Of Ingredients 7
Steps:
- In a food processor, using a pulse action, chop the macadamias, basil, garlic and parmigiano until very finely minced. Pulse in the lemon juice, olive oil and add salt to taste. The mixture should be pureed, but retain some texture.
- Toss your favourite cooked pasta with the pesto; top bruschetta with it; dip crostini into it -- .
MACADAMIA NUT CRUSTED MAHI MAHI
Steps:
- Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.
- Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.
- Remove from the oven and allow to stand 10 minutes before serving.
PAN-SEARED OPAKAPAKA WITH MACADAMIA NUT PESTO
Published in the West Hawaii Today.
Provided by Vicki Butts (lazyme)
Categories Seafood
Time 30m
Number Of Ingredients 10
Steps:
- 1. Heat a saute pan with a tablespoon of olive oil.
- 2. Season fish fillets with kosher salt and fresh pepper; cook until golden brown, turn and put into hot oven.
- 3. In a food processor or blender container, combine garlic, nuts, cheese, basil leaves and olive oil; pulse to make pesto.
- 4. Season with salt and pepper to taste.
- 5. Remove fillets from oven and coat with pesto.
- 6. Place under broiler for 1 to 3 minutes.
- 7. Serve on rice with vegetables of choice.
BAKED OPAKAPAKA (SNAPPER) WITH MACADAMIA CRUST
In Hawaii, pink snapper is called opakapaka. This is a good dish from one of my favorite cookbooks - "Fish Dishes of the Pacific from the Fishwife" by Shirley Rizzuto.
Provided by Vicki Butts (lazyme)
Categories Fish
Time 25m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 450 degrees.
- 2. Oil a baking pan with 1 tablespoon of the butter.
- 3. Place the fish in the pan, and sprinkle with pepper and lemon juice.
- 4. In a small skillet heat the rest of the butter. .
- 5. Add the ground nuts.
- 6. Stir and cook for 1-2 minutes making sure the mixture doesn't burn.
- 7. Spread the mixture over the fish.
- 8. Bake for 10-15 minutes or until done.
- 9. Sprinkle with parsley and serve.
- 10. Note: I like to add a clove of minced garlic and about 1/4 cup white wine. I only bake this fish for 8-10 minutes.
BAKED OPAKAPAKA (SNAPPER) FILLETS WITH MACADAMIA CRUST
In Hawaii, pink snapper is called opakapaka. This is a good dish from "Fish Dishes of the Pacific from the Fishwife" by Shirley Rizzuto.
Provided by lazyme
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees.
- Oil a baking pan with 1 tablespoon of the butter.
- Place the fish in the pan, and sprinkle with pepper and lemon juice.
- In a small skillet heat the rest of the butter. .
- Add the ground nuts.
- Stir and cook for 1-2 minutes making sure the mixture doesn't burn.
- Spread the mixture over the fish.
- Bake for 10-15 minutes or until done.
- Sprinkle with parsley and serve.
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