Archived Recipe
Sweet Basil Archived Recipes
Southwest Cuisine meets Hawaii. Muy ono! Sweet Basil wine & food pairing guru Marcia Saldin serves this with an Oregon Sauvignon Blanc.

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Macademia Crusted Snapper
Salsa:
2 large red peppers cut into 1/4" pieces
1/2 large papaya, peeled, seeded, cut into 1/4" pieces
4 kiwi, peeled and small dice
1 c. cilantro, finely chopped
1/2 small red onion, finely diced
2 T. fresh lime juice
1 T. olive oil
1 tsp. rice wine vinegar
1 tsp. garlic, finely chopped
1/4 tsp. cayenne
Snapper:
1/2 c. flour
2 large eggs
3 c. macadamia nuts
6-6 oz red snapper fillets
4 T. olive oil
Pre-heat oven to 350 degrees. Combine salsa ingredients in large bowl, stir to blend and season with salt and pepper to taste. Place flour in a small bowl and whisk egg in another small bowl. Finely grind macadamia nuts in food processor. Transfer to bowl. Season fish with salt and pepper. Coat each piece of fish with flour, then egg, then nut mixture coating completely. Heat 2 T. olive oil in a heavy saute pan. Brown 3 pieces of fish about 2 minutes per side. Transfer to a parchment lined baking sheet. Repeat with remaining fish. Bake fish until opaque in center about 7 minutes. Serve salsa over baked fish.

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Sweet Basil Gourmetware & Cooking School, Inc.
10749 North Scottsdale Road #101
Scottsdale, Arizona 85260
Northeast Corner of Scottsdale & Shea
Tel: 480-596-5628
Fax: 480-367-1722
www.sweetbasilgourmet.com
E-Mail:sweetbasil@sweetbasilgourmet.com
Hours:
Monday - Saturday 9:30AM - 6PM

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