MACADAMIA NUT-CRUSTED ONO WITH MANGO-LIME BUTTER
Steps:
- To prepare the mango-lime butter, in a saucepan, combine the mango, wine, sugar, ginger, and lime juice and simmer over medium heat for 5 minutes, until thick and syrupy. Add the cream, mix well, and remove from the heat. Pour into a blender and blend until smooth. Return to the saucepan and simmer over low heat for 8 minutes, until the mixture thickens slightly. Add the butter, a piece at a time, and stir until incorporated before adding the next piece. Be careful not to boil the sauce, or it will separate. Season with salt and pepper and keep warm.
- Preheat the oven to 450 degrees.
- To prepare the coating, place the nuts, panko, and basil in a food processor and process until fine. Spread on a plate. In a bowl, combine the mayonnaise and chile paste and mix well. Lightly season the fish with salt and pepper. Evenly spread a light coat of the chile mayonnaise on one side of each fish fillet. Coat the same side evenly with the coating.
- In an ovenproof saute pan or skillet, pour in just enough oil to coat the bottom and heat over medium heat. (Be careful not to heat the pan too hot or the macadamia nuts will burn.) Add the fish, crust stide down, and saute for 3 minutes, until golden brown. Turn the fish and place in the oven for 5 minutes, until cooked through and firm to the touch.
- Place the fillets on warmed individual places. Serve with the mango-lime butter.
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Philloe Rademeyer
[email protected]Yum!
percy cleaners
[email protected]The ono was cooked to perfection and the mango-lime butter was a delightful surprise. I will definitely be making this dish again.
Cj Rose
[email protected]I would definitely make this dish again. It's a great way to impress your guests.
Md nirob
[email protected]This was one of the best fish dishes I've ever had. The macadamia nut crust was perfectly crispy and the mango-lime butter was a perfect complement to the fish.
suzzy chinyere
[email protected]I found the mango-lime butter to be too overpowering. It masked the flavor of the fish.
Lawrence Kircher
[email protected]The recipe was easy to follow, but the finished dish was a bit bland.
Huzaifa Essopjee
[email protected]I thought the macadamia nut crust was a bit too thick, but the fish itself was cooked perfectly.
SafiUllah Sagheer
[email protected]The fish was a bit overcooked, but the mango-lime butter was delicious.
Masiano Auguste
[email protected]Overall, this was a great recipe. I would definitely recommend it to others.
Chinedu Ndubuisi
[email protected]I found the recipe to be easy to follow and the dish turned out great. The fish was moist and flaky and the mango-lime butter was a perfect addition.
Elizabeth Abwooli
[email protected]The ono was cooked well and the mango-lime butter was a nice touch. I would definitely make this again.
Yuyamyat poepoe
[email protected]I've made this dish twice now and it's been a hit both times. The macadamia nut crust is a great way to add a bit of crunch and flavor.
Waheeda Ali
[email protected]This was a fantastic recipe! The fish was cooked perfectly and the mango-lime butter was a delightful complement.