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Macadamia Nut Crusted Onaga (Ruby Snapper) With Maui Onion Relish (Wolfgang Puck) Recipe

Macadamia Nut Crusted Onaga (Ruby Snapper) With Maui Onion Relish (Wolfgang Puck) Recipe

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Macadamia Nut Crusted Onaga (Ruby Snapper) With Maui Onion Relish (Wolfgang Puck)

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Ingredients:

Serving

1 maui onion
1 tbsp chopped fresh chives
1 tbsp chopped fresh cilantro
1 tsp chopped japanese pickled ginger
1 tbsp ginger vinegar from pickled ginger
1/4 tsp prepared wasabi paste
2 tbsp extra-virgin olive oil
2 shiso leaves ( available in japanese markets) , cut into thin julienne strips, or 1 dash ground cumin
2 tbsp ogo seaweed (available in japanese markets), or julienned cucumber
1 tsp hijiki seaweed (available in japanese markets), hydrated in cold water until tender, or 1 tbsp julienned cucumber
salt
freshly ground black pepper
1 cup chopped unsalted macadamia nuts
4 (6-oz) onaga fillets (hawaiian gray snapper), yellowtail, or any other snappper
ginger butter , recipe follows
salt
freshly ground black pepper
1 lb unsalted butter, softened
1/4 cup finely chopped fresh ginger
pinch salt
pinch sugar

Directions:

Maui Onion Relish:
First, make the Maui Onion Relish. In a nonreactive mixing bowl, stir together all the relish ingredients. Cover with plastic wrap and refrigerate for 2 hours. Preheat the oven to 400 degrees F. Lightly grease or oil a baking dish large enough to hold the fish fillets side by side.
Evenly spread the chopped macadamia nuts on a large dinner plate. Season a fish fillet with salt and pepper, and brush it evenly on both sides with 1/4 of the butter mixture. Dredge it in the nuts to crust it evenly on both sides, and transfer to the baking dish. Repeat with the remaining fillets, butter mixture, and nuts.
Bake the fish fillets until they are cooked through and the nut crust is golden brown, 8 to 10 minutes. Spoon the Maui Onion Relish onto 4 serving plates and, with a spatula, transfer a fillet to each plate, placing it on top of the relish. Serve immediately.
Ginger Butter:
Prepare the Ginger Butter by putting all the ingredients in a food processor with the metal blade and processing until smooth. Set aside at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1140.99 Kcal (4777 kJ)
Calories from fat	1123.18 Kcal
		% Daily Value*
Total Fat	124.8g	192%
Cholesterol	243.76mg	81%
Sodium	60.73mg	3%
Potassium	220.24mg	5%
Total Carbs	9.71g	3%
Sugars	3.15g	13%
Dietary Fiber	4.46g	18%
Protein	4.37g	9%
Vitamin C	3mg	5%
Vitamin A	1.1mg	38%
Iron	2.2mg	12%
Calcium	77.4mg	8%

Amount Per 100 g
Calories	586.58 Kcal (2456 kJ)
Calories from fat	577.42 Kcal
		% Daily Value*
Total Fat	64.16g	192%
Cholesterol	125.31mg	81%
Sodium	31.22mg	3%
Potassium	113.23mg	5%
Total Carbs	4.99g	3%
Sugars	1.62g	13%
Dietary Fiber	2.29g	18%
Protein	2.24g	9%
Vitamin C	1.6mg	5%
Vitamin A	0.6mg	38%
Iron	1.1mg	12%
Calcium	39.8mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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