Mac Encrusted Grouper

     Recipe Submitted By: Lisa Jarolin, Fox River Grove IL 11/11/97

     4- 6 ounce fillets of grouper, flour, cream, japanese bread crumbs, chopped macadamia nuts.

     Season fillets with salt and pepper, then dredge in flour. Then dip in heavy cream and place in
     bowl which has equal parts macadamia nuts and japanese bread crumbs. Heat skillet, add
     canola oil, cook fish until macadamia nuts are golden and fish is flaky. Serve with a side of
     mango salsa, and top with chives.

Macadamia Baked Fish

     Ingredients: 

          4-6 fish fillets 
          1 cup MacFarms of Hawaii Macadamia Nuts (finely chopped) 
          1 cup seasoned flour 
          3 tablespoons MacFarms of Hawaii Macadamia Nut Oil 
          1 egg 
          2 tablespoons lemon juice 
          fresh chopped parsley, salt and ground black pepper

     Dry fish fillets and roll in seasoned flour. Cover fillets with beaten egg and roll in
     macadamia nuts. Heat oil in pan and fry fish gently until light brown on either side. Add
     lemon juice and continue to cook for another 5 minutes. Garnish with parsley. 


                                        

                                Prawn Salad

     Ingredients: 

          1 avocado sliced (1/8" slices) 
          1 bunch lettuce leaves 
          6 green olives 
          1 sliced large tomato 
          1 cup MacFarms of Hawaii Macadamia Nuts (chopped) 
          1 sliced cucumber 
          2 celery sticks 
          10 king prawns 
          4 green onions (finely cut) 
          1 teaspoon lemon juice 
          1 teaspoon soy sauce 
          3 tablespoons MacFarms of Hawaii Macadamia Nut Oil 
          Salt and pepper 
          Parsley

     Line salad bowl with washed lettuce leaves, add the prawns, onions, tomato, celery and
     avocado. Add green olives, cucumber and macadamia nuts. Mix the macadamia nut oil,
     lemon juice and soy sauce together with salt and pepper and pour over the salad and
     prawns just prior to serving. Garnish with parsley. 


    TROUT MACADAMIA 


4 trout, cleaned and gutted 
About  cup plain flour 
1 teaspoon salt 
 teaspoon pepper 
60g butter 
2 tablespoons oil 
150g unroasted macadamia pieces 
2 tablespoons freshly chopped parsley 
Juice of 2 lemons 
Serves four 

Dredge the trout in the flour seasoned with the salt and pepper, shake off any excess
flour.  Heat the butter and oil together in a frying pan and cook the trout for about 7
minutes, turning once or twice.  Remove to a warm platter and add the nuts to the pan. 
Cook until lightly toasted.  Add the parsley and lemon juice, and cook a minute more,
slightly reducing the liquid to a glaze.  Pour on top of the fish and serve immediately. 

Note: If using roasted macadamia nuts, add the nuts to the pan immediately before pouring
on top of the fish. 

MACADAMIA NUT SAUCE FOR FISH 

Ingredients: 
 cup ghee or butter 
1 tablespoon chopped parsley 
1 teaspoon lemon juice 
 cup macadamia pieces 

Method: 
Melt butter and saut the macadamia pieces until golden brown.  Add parsley, lemon juice
and a pinch of nutmeg.  Pour over fish fillets just before serving. 



CREAMY MACADAMIA SAUCE FOR FISH 

Ingredients: 
4 good sized fillets 
4 tablespoons plain flour 
Salt and pepper to taste 
125g butter 
few drops lemon juice 
2 cups fish or chicken stock 
2 egg yolks 
2 tablespoons cream 
4 tablespoons finely chopped and toasted macadamias 

Method: 
Using half the flour seasoned with salt and pepper, lightly dust the cleaned and dry fish
fillets. 

Pan fry fillets in  the butter until cooked through and golden brown.  Transfer to heated
serving dish, cover with foil and keep warm. 

Melt the remainder of the butter in a heavy based saucepan.  Stir in flour and cook over
low heat, stirring constantly for 1 minute. 

Remove from hear, add warmed stock and stir until smooth.  Return saucepan to medium
heat. 

Heat and stir constantly until boiling.  Lower heat and cook gently for 15 minutes, stirring
often.  Stir egg yolks and cream together in a small bowl.  Add a little of the hot sauce to
egg cream mixture.  Stir to combine, then return this mixture to saucepan. 

Stir over low heat until sauce is glossy.  Add 3 tablespoons of macadamia nuts.  Stir. 

Spoon over fillets and top with remainder of nuts. 

Filleted Trout with Macadamia Nuts and
                           Fried Capers

  Ingredients (2 servings)

       4 tb Butter 
       Splash of dry white wine 
       2 Trout filleted 
       1/4 c Fish stock, OR half clam 
       Juice, half water 
       Salt and fresh pepper 
       1/4 c Macadamia nuts, sliced 
       3 tb Heavy cream 
       Oil for deep frying 
       1/8 ts Tomato sauce 
       2 tb Capers 

  Instructions

       A very special way a doing trout fillets, inspired by a dish created by chef Seppi Renngli
       at the Four Seasons. In a skillet large enough to hold the fillets melt about 3 tablespoons
       butter and, when almost sizzling, add trout. Saute on one side for about 3-minutes, turn,
       cover for a minute, and then saute the other side. A total of 6-7 minutes should do it. Salt
       and pepper the fish and remove to a warm place, add nuts for a moment to the pan to
       toast, then toss over the trout fillets. Meanwhile, in a separate small, sturdy pan, heat
       enough oil so that a small strainer can be lowered into it. Let capers drain in the strainer.
       Returning to the trout pan, splash in tablespoon or two of wine, then add stock and cream
       and boil down rapidly, stirring in just a taste of the tomato paste and a little more butter.
       When reduced and slightly thickened, spoon this little bit of pan sauce over the fillets.
       Now quickly lower the capers into the almost smoking oil. Let them sputter and sizzle a
       few seconds, then remove the strainer and shake free of oil. Distribute fried capers in neat
       piles at either end of the fillets and serve immediately.  
           
                      
        Title: RED SNAPPER IN NUT CRUST
 Categories: Shellfish
      Yield: 6 servings
 
      2 lb Red snapper fillets,skinless
    1/3 c  Flour
      1 c  Bread crumbs
      1 c  Macadamia nuts, chop fine
      1 c  Pecans, chop fine
      2    Eggs, slightly beaten
      2 tb Olive oil
 
    Cut fish into serving size portions. Add salt/pepper tp taste.
  Combine nuts and crumbs. Dust fish with flour. dredge in egg then in
  crumb and nut mixture. Saute in olive oil until golden brown, about 2
  minutes each side.
    Transfer fish to a baking dish and bake 3-4 minutes at 350 deg F.
 

                           
                                              
                                                            
