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Restaurants›Roy's Waikiki›Mac Nut Crusted Local Catch Recipe

Mac Nut Crusted Local Catch Recipe

Inspired by Roy's Waikiki

Time1h

Serves4

Butter Braised Red Bliss Potato | Asparagus | Butter Sauce | Lobster Nage

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Ingredients

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For the Mac Nut Crust

1 cups macadamia nuts

1 cups Panko breadcrumbs

1/2 cups Parmesan cheese, grated

1/4 cups Butter, melted

1/2 tsp Celtic sea salt

1/4 tsp black pepper

For the Local Catch

4 pieces local fish fillets (e.g., snapper or mahi-mahi)

2 tbs olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

For the Butter Braised Red Bliss Potatoes

1 lbs red bliss potatoes

1/2 cups Butter

1/2 cups water

1/2 tsp Celtic sea salt

For the Asparagus

1 lbs asparagus, trimmed

2 tbs olive oil

1/4 tsp Celtic sea salt

1/4 tsp black pepper

For the Butter Sauce

1/2 cups Butter

2 tbs ReaLemon lemon juice

2 tbs Fresh parsley, chopped

For the Lobster Nage

2 cups lobster stock

1/2 cups Heavy cream

2 tbs Butter

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Mac Nut Crust Preparation

1

Prepare the Mac Nut Crust

In a mixing bowl, combine macadamia nuts, panko breadcrumbs, grated parmesan cheese, melted butter, salt, and black pepper. Mix until well combined.

Fish Preparation

2

Prepare the Fish

Preheat the oven to 375°F (190°C). Season local fish fillets with salt and black pepper. Place on a baking sheet and top with the mac nut mixture.

3

Bake the Fish

Bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and the crust is golden.

Potato Preparation

4

Braised Potatoes

In a saucepan, combine red bliss potatoes, butter, water, and salt. Cover and cook on low heat for about 20 minutes or until potatoes are tender.

Asparagus Preparation

5

Roast the Asparagus

Toss asparagus with olive oil, salt, and black pepper. Spread on a baking sheet and roast in the oven for 10-12 minutes until tender.

Butter Sauce Preparation

6

Prepare the Butter Sauce

In a small saucepan, melt butter over low heat. Stir in lemon juice and chopped parsley. Keep warm.

Lobster Nage Preparation

7

Make the Lobster Nage

In another saucepan, combine lobster stock, heavy cream, butter, salt, and black pepper. Simmer gently for about 10 minutes until slightly thickened.

Plating

8

Serve

On a plate, place the butter-braised potatoes, top with the mac nut-crusted fish, and arrange the roasted asparagus. Drizzle with butter sauce and lobster nage.