Macadamia Nut Crusted Hawaiian Whitefish Recipe
Lobster Essence
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Ingredients
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Fish
Crust
Garnish
Method
Preparation
- 1
Prepare the Fish
Preheat the oven to 375°F (190°C). Rinse the Hawaiian whitefish fillets under cold water and pat dry with paper towels.
- 2
Make the Lobster Essence
In a small saucepan, melt 2 tablespoons of butter over medium heat. Add lobster stock and simmer until slightly reduced, about 5-7 minutes. Set aside.
- 3
Mix the Crust
In a mixing bowl, combine chopped macadamia nuts, panko breadcrumbs, parsley, lemon zest, salt, and black pepper. Mix well.
Cooking
- 4
Crust the Fish
Place the whitefish fillets on a greased baking sheet. Spoon the lobster essence over each fillet. Press the macadamia mixture onto the top of each fillet to form a crust.
- 5
Bake
Bake in the preheated oven for 15-20 minutes or until the fish flakes easily with a fork and the crust is golden brown.
Serving
- 6
Garnish and Serve
Remove the fish from the oven and let it rest for a couple of minutes. Serve with fresh lemon wedges and garnish with microgreens or fresh herbs.
