Tuesday, December 2, 2008

Macadamia and Panko Crusted Orange Roughy Fillets

During a trip to Hawaii, we stumbled upon a Macadamia nut farm on our way to the North Shore of Oahu. The farm had a store where you can sample and buy native Hawaiian macadamia nuts grown at that farm. It was kismet because I just love Macadamia nuts. This recipe is a way for me to use macadamia nuts in my everyday cooking.
Fish breaded and sauteed in oil is good. Fish sauteed in a macadamia crust is better. For this recipe, I used orange roughy fillets and coated them with crunchy and buttery macadamia nuts and Japanese Panko bread crumbs. The orange roughy's mild and white flesh is perfect for this dish.

1 egg beaten plus two tablespoons of milk
1/2 cup of Japanese Panko bread crumbs
1/2 finely crushed Macadamia nuts
3 Orange Roughy fillets
salt and pepper to taste
Extra Virgin Olive Oil for sauteing
Green Onions for garnish
Beat egg with milk in a shallow dish and then set aside. Combine Panko bread crumbs, macadamia nuts, salt, and pepper on another plate. Dip one fish fillet in the egg mixture and then dredge both sides of the fillet in the Panko and macadamia nut mix. Repeat the process with the other two fillets. Saute the fillets in hot oil until both sides of the fish have a lovely golden brown color. Garnish with green onions and serve with lime wedges.

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