Macadamia Nut Crusted Red Snapper with Kiwi/Avocado Salsa
3-4 medium sized tomatillos
6 Kiwis, pealed and diced (medium chunks)
1 Poblano pepper, seeded and finely chopped
½ bunch Cilantro, chopped (stems removed)
2 – 3 Avocados, pitted and chopped (medium chunks)
Juice of one large Lime
Salt & Pepper to taste
Shuck tomatillos and boil for 1 minute. Puree in blender or food processor. Combine above ingredients and set aside
Breading for Snapper filets:
2 small jars (? 4 oz each) Macadamia Nuts
Unseasoned Bread Crumbs
6 oz. Grated Parmesan cheese
2 tsp garlic powder
Run macadamia nuts through food processor with grating blade (can be ground in blender, but much more time consuming). Combine ground nuts with bread crumbs (I measured a 2/3 proportion of bread crumbs to nuts), parmesan cheese and garlic powder.
Prepare 3-4 eggs beaten for an egg wash
Dip Snapper filets in egg wash, then dredge in nut mixture, patting & coat fish well.
Heat large skillet with minimal amount of olive oil (enough to coat bottom). Place fish in skillet (med high heat) and cook on each side approximately 4-5 minutes each side for 1-inch filets, until breading is golden brown.
Place fish on individual plates and top with salsa.
I served this with braised leeks & mushrooms in cream.