Macadamia Crusted Onaga Recipes

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MACADAMIA NUT CRUSTED MAHI MAHI

Provided by Alton Brown

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8



Macadamia Nut Crusted Mahi Mahi image

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.

5 ounces (about 1 1/4 cups) coarsely ground, roasted macadamia nuts
1/2 cup panko (Japanese-style bread crumbs)
2 tablespoons all-purpose flour
1/4 cup butter, melted
Vegetable oil, for brushing foil
4 (6 to 8-ounce) mahi mahi fillets
Kosher salt and pepper
2 tablespoons coconut milk

MACADAMIA NUT CRUSTED ONAGA (RUBY SNAPPER) WITH MAUI ONION RELISH

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 19



Macadamia Nut Crusted Onaga (Ruby Snapper) With Maui Onion Relish image

Steps:

  • First, make the Maui Onion Relish. In a nonreactive mixing bowl, stir together all the relish ingredients. Cover with plastic wrap and refrigerate for 2 hours. Preheat the oven to 400 degrees F. Lightly grease or oil a baking dish large enough to hold the fish fillets side by side.
  • Evenly spread the chopped macadamia nuts on a large dinner plate. Season a fish fillet with salt and pepper, and brush it evenly on both sides with 1/4 of the butter mixture. Dredge it in the nuts to crust it evenly on both sides, and transfer to the baking dish. Repeat with the remaining fillets, butter mixture, and nuts.
  • Bake the fish fillets until they are cooked through and the nut crust is golden brown, 8 to 10 minutes. Spoon the Maui Onion Relish onto 4 serving plates and, with a spatula, transfer a fillet to each plate, placing it on top of the relish. Serve immediately.
  • Prepare the Ginger Butter by putting all the ingredients in a food processor with the metal blade and processing until smooth. Set aside at room temperature.;

1 Maui onion or other sweet onion, finely diced
1 tablespoon chopped fresh chives
1 tablespoons chopped fresh cilantro
1 teaspoon chopped Japanese pickled ginger
1 tablespoon ginger vinegar from pickled ginger
1/4 teaspoon prepared wasabi paste
2 tablespoons extra-virgin olive oil
2 shiso leaves (available in Japanese markets), cut into thin julienne strips, or 1 dash ground cumin
2 tablespoons ogo seaweed (available in Japanese markets), or julienned cucumber
1 teaspoon hijiki seaweed (available in Japanese markets), hydrated in cold water until tender, or 1 tablespoons julienned cucumber
Salt
Freshly ground black pepper
1 cup chopped unsalted macadamia nuts
4 (6-ounce) onaga fillets (Hawaiian gray snapper), yellowtail, or any other snappper
Ginger Butter, recipe follows
1 pound unsalted butter, softened
1/4 cup finely chopped fresh ginger
Pinch salt
Pinch sugar

MACADAMIA NUT-CRUSTED ONO WITH MANGO-LIME BUTTER

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 16



Macadamia Nut-Crusted Ono with Mango-Lime Butter image

Steps:

  • To prepare the mango-lime butter, in a saucepan, combine the mango, wine, sugar, ginger, and lime juice and simmer over medium heat for 5 minutes, until thick and syrupy. Add the cream, mix well, and remove from the heat. Pour into a blender and blend until smooth. Return to the saucepan and simmer over low heat for 8 minutes, until the mixture thickens slightly. Add the butter, a piece at a time, and stir until incorporated before adding the next piece. Be careful not to boil the sauce, or it will separate. Season with salt and pepper and keep warm.
  • Preheat the oven to 450 degrees.
  • To prepare the coating, place the nuts, panko, and basil in a food processor and process until fine. Spread on a plate. In a bowl, combine the mayonnaise and chile paste and mix well. Lightly season the fish with salt and pepper. Evenly spread a light coat of the chile mayonnaise on one side of each fish fillet. Coat the same side evenly with the coating.
  • In an ovenproof saute pan or skillet, pour in just enough oil to coat the bottom and heat over medium heat. (Be careful not to heat the pan too hot or the macadamia nuts will burn.) Add the fish, crust stide down, and saute for 3 minutes, until golden brown. Turn the fish and place in the oven for 5 minutes, until cooked through and firm to the touch.
  • Place the fillets on warmed individual places. Serve with the mango-lime butter.

1/2 cup chopped fresh mango
1/2 cup dry white wine
2 tablespoons sugar
1 teaspoon peeled and minced fresh ginger
Juice of 2 limes
1/4 cup heavy cream
1/2 cup cold unsalted butter, cut into small pieces
Salt
Freshly ground black pepper
1/2 cup macadamia nuts, whole or pieces
2 cups panko (Japanese bread crumbs)
1/2 cup fresh basil
1/2 cup good-quality mayonnaise
2 teaspoons Sriracha (Thai garlic-chile paste)
6 (6-ounce) ono fillets
Canola oil, for sauteing

GRILLED ONAGA

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10



Grilled Onaga image

Steps:

  • Score the fish and insert ginger into the cuts. Place the fish in a bowl. Mix the rest of the ingredients together in a bowl and pour the marinade over the fish before grilling. Marinate for about 20 minutes. Wrap the fish in foil and place on the grill. Cook until flesh is just opaque.

2 to 3 onaga-Hawaiian pink snappers
1 tablespoon ginger root, cut into thin sticks
1 cup soy sauce
1/4 cup peanut oil
1/2 cup water
1/2 cup sugar
1/4 cup sherry wine
2 teaspoons chopped fresh cilantro leaves
1 teaspoon chopped garlic
1/2 teaspoon five-spice powder

ISLAND-STYLE BAKED MAHI MAHI

This is a quick and delicious way to prepare the bountiful mahi mahi from our beloved Maui. Enjoy this taste of the islands!

Provided by mauigirl

Time 20m

Yield 4

Number Of Ingredients 9



Island-Style Baked Mahi Mahi image

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Heat olive oil and butter in an oven-proof pan over low heat until butter is melted. Remove from the heat.
  • Beat eggs in a small, shallow dish. Mix Parmesan and flour in a second shallow dish.
  • Season mahi mahi fillets with salt and pepper. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into Parmesan mixture to coat both sides. Lay each fillet into the melted butter mixture, then turn each piece over to coat. Sprinkle macadamia nuts evenly over each fillet.
  • Bake, uncovered, in the preheated oven until fish is opaque and flakes easily with a fork, 7 to 11 minutes, depending on the thickness of the fillets.
  • Place each fillet on a serving plate and top with 1/4 cup mango salsa.

Nutrition Facts : Calories 742.6 calories, Carbohydrate 38 g, Cholesterol 257.6 mg, Fat 47.4 g, Fiber 2.5 g, Protein 44.5 g, SaturatedFat 13.5 g, Sodium 1198.2 mg, Sugar 1.2 g

3 tablespoons olive oil
3 tablespoons butter
2 large eggs
1 cup shredded Parmesan cheese
3 tablespoons all-purpose flour
4 (6 ounce) mahi mahi fillets
salt and ground black pepper to taste
½ cup finely chopped toasted macadamia nuts
1 cup mango salsa

MACADAMIA-CRUSTED ONAGA

Make and share this Macadamia-Crusted Onaga recipe from Food.com.

Provided by ChrisMc

Categories     Fruit

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6



Macadamia-Crusted Onaga image

Steps:

  • Season fillets in salt and pepper, then dredge in flour.
  • Dip the dredged fillets in egg and press macadamia nuts into each side.
  • Heat oil and cook fillets in the oil for about 2 minutes per side.
  • Drizzle the fillets with Hawaiian Pesto (Recipe#31689) before serving.

4 (6 ounce) red snapper fillets
salt and pepper
1/2 cup flour
2 eggs, beaten
3 tablespoons macadamia nut oil or 3 tablespoons other oil
1 cup macadamia nuts, finely chopped

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