Macadamia Crusted Onaga

Delight your taste buds with the exquisite flavors of Macadamia Crusted Onaga, a dish that brings a touch of Hawaii to your table. Featuring tender onaga (goldstripe snapper) fillets coated in a golden crust of finely chopped macadamia nuts and panko breadcrumbs, this recipe expertly balances crunch and delicacy. Each fillet is pan-seared to perfection and finished in the oven for a beautifully flaky texture. Topped with a luscious, tangy lemon butter sauce, it’s an irresistible combination of nutty richness and citrus brightness. Simple yet sophisticated, this dish is perfect for a dinner party centerpiece or an indulgent weeknight treat. Serve it with steamed vegetables or fluffy rice for a complete, coastal-inspired meal. Keywords: macadamia crusted onaga recipe, Hawaiian seafood dish, onaga fillet with lemon butter sauce, macadamia nut crusted fish.

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces (6 oz each) Onaga (Goldstripe Snapper) fillets
• 1 cup (finely chopped) Macadamia nuts
• 0.5 cup Panko breadcrumbs
• 0.5 cup All-purpose flour
• 2 large Eggs
• 2 tablespoons Milk
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 tablespoons Unsalted butter
• 2 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 0.25 cup Heavy cream
• 1 tablespoon Fresh parsley (chopped)

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Prepare a breading station with three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs mixed with milk, and one with a combination of finely chopped macadamia nuts and panko breadcrumbs.

Step 3

Pat the onaga fillets dry with paper towels and lightly season them with salt and pepper.

Step 4

Dredge each fillet in the seasoned flour, shaking off the excess. Dip it into the egg mixture, then coat it thoroughly in the macadamia-panko mixture, pressing gently to adhere.

Step 5

In a large oven-safe skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.

Step 6

Sear the crusted fillets for 2-3 minutes on each side until golden brown.

Step 7

Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.

Step 8

Meanwhile, prepare the lemon butter sauce. In a small saucepan, melt 1 tablespoon of butter over medium heat. Add the lemon juice and heavy cream, stirring continuously until the sauce thickens slightly. Remove from heat and season with a pinch of salt and pepper.

Step 9

Plate the baked fillets and drizzle them with the lemon butter sauce.

Step 10

Garnish with fresh parsley and serve immediately with your choice of side dishes, such as steamed vegetables or rice.

Nutrition Facts

Serving size	630.9 grams (630.9g)

Amount per serving	% Daily Value*
Calories	2315

Total Fat 197.30g	253%
Saturated Fat 57.00g	285%
Polyunsaturated Fat 4.70g
Cholesterol 584mg	195%
Sodium 3248mg	141%
Total Carbohydrate 87.50g	32%
Dietary Fiber 13.60g	49%
Total Sugars 10.00g
Protein 61.50g	123%

Vitamin D 322IU	1609%
Calcium 239mg	18%
Iron 10mg	57%
Potassium 1158mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 74.9%

Protein: 10.4%

Carbs: 14.8%