1 cup roasted, salted macadamia nuts
1 cup corn flake cereal
4 yellowtail snapper fillets (about 1 lb), skin removed
1/4 cup all-purpose flour
1 egg, beaten (or 1/4 cup egg substitute)
1/4 cup coconut (or canola) oil
Mango salsa (optional)


  1. Crush nuts and corn flakes finely; mix until blended. Dip fish in flour (coating both sides) then dip into egg (allowing excess to drip off). Finally, dip in nut crumb mixture.
  2. Preheat oil in large sauté pan on medium-high 2–3 minutes. Gently place fillets in oil; cook 4–5 minutes on each side or until fish crust is browned and fish separates easily. Serve with salsa, if desired.

Always check fish for bones and cook to an internal temperature of 145°F.

Other Preparation Methods

  • Bake: Preheat oven to 400°F. Grate 1/2 cup each onion and fennel bulb. Combine with 1 tablespoon olive oil, 2 tablespoons lemon juice, 1/2 teaspoon sea salt; coat 4 fish fillets. Bake 10–12 minutes or until opaque and separates easily.
  • Braise: Combine in large sauté pan: 1/4 cup soy sauce, 2 tablespoons rice vinegar, 2 teaspoons each sesame oil, chopped garlic, and grated fresh ginger; bring to simmer. Add 4 fillets and cook 2–3 minutes on each side or until opaque and separates easily.
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