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  • 1 lime, juice and zest
  • 2 tablespoons pineapple juice
  • 1 tablespoon extra-virgin olive oil
  • 2 large ripe mangos, peeled and diced
  • 1 teaspoon grated fresh ginger
  • 1 small jalapeƱo chile, seeded and diced
  • 1/4 cup diced red onion
  • 1 tablespoon chopped parsley or cilantro
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • 1/4 cup diced red bell pepper
  • 4 (6-ounce) fresh red snapper fillets (or other firm white fish)
  • 1/2 teaspoon salt
  • 2 ounces macadamia nuts
  • 3/4 cup panko crumbs
  • 2 eggs
  • 2 teaspoons water
  • 1/2 cup all-purpose flour
  • 1 tablespoon olive oil
  • 1 tablespoon butter


  1. To prepare the salsa, combine lime juice, zest, pineapple juice and oil in a medium bowl; whisk. Add remaining salsa ingredients; stir well. Set aside.
  2. To prepare the fish, sprinkle with salt. Place macadamia nuts and panko in the bowl of a food processor; process until nuts are finely ground. Place mixture in a shallow dish. Place eggs and water in a shallow bowl; whisk well. Sprinkle flour over a sheet of wax paper. Dredge fish in flour; dip in egg mixture; dredge in macadamia mixture, pressing gently to make crumbs adhere.
  3. Melt olive oil and butter in a large skillet over medium-high heat. Add fish; reduce heat to medium, and cook about 2 minutes on each side until golden brown. Serve with salsa.
Recipe by Greg Patent.

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The recipe was originally published as Red Snapper with Mango Salsa on

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