Macadamia Nut Crusted Snapper With Mango Lime Butter

Yummy crusted fish with the best tasting sauce ever! from beverly gannon's general store cookbook. i've found the sriracha in the asian section of my grocery store.

Steps

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.

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 sriracha 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 nut coating.

In an ovenproof saute pan or skillet , pour in just enough oil to coat the botto.

Ingredients

mango, dry white wine, sugar, fresh ginger, limes, heavy cream, unsalted butter, salt, black pepper, macadamia nuts, panko breadcrumbs, fresh basil, mayonnaise, sriracha sauce, red snapper fillets, canola oil