MACADAMIA CRUSTED SNAPPER
RainForest Cafe Copycat Recipe
4 snapper or grouper fillets, cut about 1 inch thick, 4-6 ounces each
salt and pepper, to taste
1 stick butter, melted
1 cup nuts (macadamia or pecans), ground into crumbs
1 tablespoon vegetable oil
1 tablespoon butter
Remoulade Sauce, optional (Recipe Follows)
Preheat oven to 350 degrees.
Rinse the fish, pat dry and season with salt and pepper. Dredge the fish in the melted butter.
Spread the ground nuts on a plate and press the fish into the crumbs to coat. Turn the fillets and coat the other side.
In a cast iron skillet or other heavy, ovenproof skillet, heat the oil along with the other 1 tablespoon of butter. When it begins to sizzle, sear the fish about 3 minutes per side. Place the skillet in the oven for 6 to 10 minutes, depending on the thickness of the fillets and your preference for degree of doneness. Serve immediately with remoulade sauce on the side.
1/3 cup chopped fresh parsley
1/3 cup chopped green onions, white and green parts
1/4 cup capers, with juice
1 clove garlic, minced
1 cup mayonnaise
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
Place the parsley, green onions, capers and garlic in a blender or food processor and combine. Add the mayonnaise, olive oil, lemon juice and mustard. Blend well. Chill until ready to serve. Makes about 2 cups.