Keegan's Seafood | Specialty Seafood Market

Recipe of the Day

Keegan's Macadamia Nut Herb-Crusted Fish

• 2 tablespoons olive oil
• Pinch of kosher salt
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon finely chopped thyme leaves
• 1 cup panko
• 1/2 cup shredded Parmesan cheese
• 1/2 cup finely chopped unsalted macadamia nuts
• 3 tablespoons finely chopped basil leaves
• 2 tablespoons finely minced garlic
• 1/4 cup dry wine
• 2 tablespoons chopped parsley
• 1/4 cup chopped onion
• 2 tablespoons chopped chives
• 1/4 cup lemon juice
• 1/4 cup heavy cream
• 1-1/2 cups softened unsalted butter
• 1/2 teaspoon salt
• 1/4 cup capers
• 1/4 teaspoon lemon juice
• 4 (6-ounce) opah fillets (moonfish)

Feeds 1 to 4

COOKING INSTRUCTIONS

Season fillets with salt and pepper. Combine crust ingredients; coat fillets with mixture.

Heat olive oil over medium-high heat. Sauté fillets until golden brown, about 4 minutes on both sides. Serves 4.

To make sauce: Heat wine, onion, parsley, chives and 1/4 cup lemon juice. Cook until reduces to half. Add heavy cream; simmer 2 minutes. Remove from heat and whisk in butter, a little at a time. Add salt, capers and remaining lemon juice. Makes about 1 cup. Serve alongside fish.

CULINARY DESCRIPTION

"Tasty crust surrounds moonfish"