Saturday, September 11, 2010
Macadamia Nut-Crusted Fish with Mango Chutney Sauce
1/4 c macadamia nuts
1/2 c panko bread crumbs
Ingredients for sauce:
1/4 c shallots
1 can coconut milk
1 can pineapple juice
1/2 c pineapple (we used chunks; crushed may have been better)
1/2 c mango
1/2 c papaya
Shredded coconut (to taste)
Peppers, seeded and sliced (serranos, jalapenos, etc.)
2 Tbsp whipping cream
2 Tbsp sugar
Pulse nuts and bread crumbs in blender. Whip egg with salt and pepper to taste. Dip fish in flour, egg mixture, and crumb mixture. Pan fry in butter just until crumbs are golden brown. Remove to a baking pan.
Cook shallots in butter until translucent. Stir in all other sauce ingredients and simmer about 30 minutes while the fish bakes in the oven at 375 degrees for 10 minutes.
Notes: We couldn't find any fresh papaya in our area here in Massachusetts, so we left it out. We used tilapia fillets. We got this recipe from a friend in California. She invited us over for dinner the night before we moved and made this. Generally we aren't seafood people, but we both really liked this, especially the mango chutney sauce. The photo doesn't give it justice.