MACADAMIA NUT-COATED SNAPPER AND REMOULADE SAUCE
Source: Modesto Bee, December 7, 2005
From: Teri Watson, The Sacramento Bee
Servings: 4

Judi Frantz of Sacramento shares this recipe, which is served with remoulade sauce. This may be similar to the Rain Forest's recipe.

4 snapper or grouper fillets, cut about 1 inch thick, 4-6 ounces each
Salt and pepper, to taste
1 stick butter, melted
1 cup nuts (macadamia or pecans), ground into crumbs
1 tablespoon vegetable oil
1 tablespoon butter
Remoulade sauce, optional (recipe follows)

Preheat oven to 350 degrees.

Rinse the fish, pat dry and season with salt and pepper. Dredge the fish in the melted butter.

Spread the ground nuts on a plate and press the fish into the crumbs to coat. Turn the fillets and coat the other side.

In a cast-iron skillet or other heavy, ovenproof skillet, heat the oil along with the other 1 tablespoon of butter. When it begins to sizzle, sear the fish about 3 minutes per side. Place the skillet in the oven for 6 to 10 minutes, depending on the thickness of the fillets and your preference for degree of doneness.

Serve immediately with remoulade sauce on the side.

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REMOULADE SAUCE
Makes about 2 cups

Remoulade, a classic French sauce, is served cold with cold meat or fish. Make this sauce first and chill before serving it with the snapper recipe.

1/3 cup chopped fresh parsley
1/3 cup chopped green onions, white and green parts
1/4 cup capers, with juice
1 clove garlic, minced
1 cup mayonnaise
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard

Place the parsley, green onions, capers and garlic in a blender or food processor and combine. Add the mayonnaise, olive oil, lemon juice and mustard. Blend well. Chill until ready to serve.