Ingredients
- 1 4-6 ounce snapper fillet
- 1 egg, beaten
- 1/4 cup flour
- 1/4 cup panko bread crumbs
- 1/4 cup macadamia nuts, crushed
- salt, to taste
- pepper, to taste
- 1/4 cup basmati rice, cooked
- 2 ounces beurre blanc
Method:
- Season the snapper with salt and pepper.
- Mix breadcrumbs and crushed macadamia nuts together, place into a bowl.
- Place flour into another bowl and eggs in another.
- Dust snapper in flour; dip into beaten eggs and then coat with breadcrumbs mixture.
- In skillet over medium-high, add 1 tablespoon of oil, and sauté snapper to golden brown on both sides.
- Finish in 350° oven if necessary.
- Presentation: Place 2 oz Beurre Blanc on bottom on plate.
- In center of plate, place 1 cup of rice.
- Place snapper on top of rice.
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