Prep 10 mins
Cook 30 mins
Yummy crusted fish with the best tasting sauce ever! From Beverly Gannon's General Store Cookbook. I've found the Sriracha in the asian section of my grocery store.
- 1⁄2 cup mango, chopped
- 1⁄2 cup dry white wine
- 2 tablespoons sugar
- 1 teaspoon fresh ginger, peeled and minced
- 2 limes, juiced
- 1⁄4 cup heavy cream
- 1⁄2 cup cold unsalted butter, cut into small pieces
- black pepper, freshly ground
- 1⁄2 cup macadamia nuts, chopped
- 2 cups panko breadcrumbs
- 1⁄2 cup fresh basil
- 1⁄2 cup mayonnaise
- 2 teaspoons sriracha sauce (Thai Garlic Chili Sauce)
- 36 ounces red snapper fillets
- black pepper, freshly ground
- canola oil, for sauteing
- 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 (or use an immersion blender). 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.
- 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 Sriracha (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 nut 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 side 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.
This dish was amazing - so incredibly delicious! I used tilapia filets, coated both sides with the mayonnaise and nut/panko topping, then pan fried. I also left out the sriracha sauce, since I have a low tolerance for spice. The mango butter sauce was delicous, too - a perfect topper for the fish. I will definitely make this again!
We really enjoyed this combination of flavors. The mango sauce went together easily; I made the first part of the sauce earlier then finished it off while the fish was in the oven. I did have to cook the mango/wine mix quite a bit longer for it to get anywhere near syrupy. My changes were using rock fish in place of the snapper and all my fresh basil was gone so I added pesto to the mayo mix instead. I would like more macadamia nuts in the topping as they were barely discernable, also the topping wasn't as crunchy as I'd like. Next time I'm going to try adding the chopped nuts to unchopped panko to see if that would give it more crunch. I served this with jasmine rice, Indian Raita (Cucumber Mix) and Garlic Naan. Thanks Breezer for another great recipe!
I used salmon to make this dish and it was delicious! Thank you for a new and different way to eat fish! :)