| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 2 1/2 | lb | Snapper fillets |
| 6 | tb | Butter; melted |
| 1/2 | ts | Pepper; (I use freshly ground and probably more than 1/2 teaspoon) |
| 1 | tb | Lemon juice; ( I use 1/2 of a fresh lime) |
| 3/4 | c | Ground macadamia nuts; (or almonds) |
| 1 | tb | Minced parsley |
INSTRUCTIONS
My favorite cookbook is "Fish Dishes of the Pacific from the Fishwife" by Shirley Rizzuto. Most of the recipes are the type that anyone can cook, but there are also recipes from famous chefs and famous seafood restaurants like Chef Chock Hoo Loui and the John Dominis Restaurant. In Hawaii we call pink snapper, Opakapaka. Here's my favorite recipe from my favorite cookbook, Preheat oven to 450 degrees. Oil a baking pan with 1 tablespoon of the butter. Place the fish in the pan, and sprinkle with pepper and lemon juice. In a small skillet heat the rest of the butter. Add the ground nuts. Stir and cook for 1-2 minutes making sure the mixture doesn't burn. Spread the mixture over the fish. Bake for 10-15 minutes or until done. Sprinkle with parsley and serve. Changes I make: I like to add a clove of garlic, minced and about 1/4 cup of any light white wine. I only bake this fish for 8-10 minutes. Posted to MM-Recipes Digest by rkanahele@juno.com (Ronald KL Kanahele) on Sep 29, 1998, converted by MM_Buster v2.0l.
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