Macadamia Basa with Pineapple Sauce (03.26.13)

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by Jennifer Burns, McGrath’s Fish House

  • 4. Basa fillets, or similar firm, mild, white fish (i.e. cod)
  • 1 1/2 cups flour, divided
  • 2 large eggs, beaten
  • 1 tablespoon water
  • Macadamia Nut Breading
  • 1 cup Macadamia nuts, chopped
  • 1 1/2 cups Panko (Japanese bread crumbs)
  • 1/2 cup flour
  • 1 tablespoon dried parsley
  • 1 (20 oz) can pineapple chunks, with juice
  • 1 garlic clove, crushed
  • 2 green onions, roughly chopped
  • 2 tablespoons sugar
  • 1/2 cup butter, cut into small pieces
  • Salt and Pepper, to taste

Mix together 1 cup of flour, salt and pepper on a plate. Combine eggs and water in a large bowl or plate. On another plate or large bowl, mix the nuts, Panko, remaining Ā½ cup of flour, parsley, salt and pepper. Roll the fillets in flour to coat. Dip in egg wash and then roll in macadamia breading. Cook on a well oiled griddle (up to 350 degrees) or in a large oiled skillet over medium heat. Cook for 2-3 minutes on each side or until fish flakes easily with a fork and until golden brown.

For the sauce, place pineapple, garlic, green onions, sugar, salt and pepper in a small sauce pan. Bring to a simmer and cook for ten minutes. Puree in blender. Return puree to sauce pan on low heat. Whisk in the butter while stirring constantly. Remove from heat. Serve over cooked fish.