Macadamia Crusted Red Snapper with Pineapple Papaya Salsa

The salsa and macadamia nuts add a burst of color and crunch to this fish, which is a favorite in the Keys.

Servings: 6

Ingredients:

Salsa
2 large red bell peppers, cut into 1/4-inch pieces
1 cup papaya peeled, pitted, cut into 1/4-inch pieces
2 cups fresh pineapple, cut into 1/4-inch pieces
1 cup finely chopped fresh cilantro or parsley
1/2 small red onion, finely diced
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon rice vinegar
1 teaspoon finely chopped garlic
1/4 teaspoon cayenne pepper

Snapper
Salt and pepper
1/2 cup all-purpose flour
2 large eggs
3 cups macadamia nuts
6 (6-ounce) red snapper fillets
4 tablespoons olive oil 

Method:

Combine the ingredients from the bell pepper to the cayenne in a large bowl and stir to blend.  Season to taste with salt and pepper.  Place in serving bowl.

Place the flour in a shallow bowl. Whisk the eggs in another bowl to blend. Finely grind the nuts in a small processor; transfer to another bowl. Sprinkle the fish with salt and pepper. Coat the fish with the flour and then dip into the eggs and then the macadamia nuts, coating completely.

Heat a large non-stick saut‚ pan.  Place the fillets in the skillet; cook until golden brown on each side. Serve with the salsa.

Note: The colorful island salsa can be prepared one day ahead. Just cover and refrigerate and make sure to bring to room temperature before serving.

Gail Greco is the food editor of Carefree Cooking; a field editor for Romantic Homes magazine; and a contributor to many other publications.  She has authored more than 15 books on cooking, decorating, and home lifestyle.