Grilled Snook with Macadamia Crust
| By Henry Waszczuk | |
| Relish for Topping the Fish | |
| 1 cup | diced pineapple |
| ½ cup | pineapple juice |
| 1 tablespoon | minced ginger |
| 2 tablespoons | thinly sliced scallions |
| ½ cup | lime juice |
| 1 tsp | minced red or green chili pepper |
| 4 | Snook fillets (8 oz) |
| 1 tsp | vegetable oil |
| Salt and freshly cracked black pepper to taste | |
| 3 tablespoons | 3 tablespoons |
| ½ cup | macadamia nuts; toasted and crushed |
Prepare the relish by mixing all of the ingredients in a small bowl, then refrigerate.Rub the fish lightly with oil and sprinkle with salt and pepper.Cook the fillets on the grill over a medium hot fire and cook for about 5 minutes per side.When you turn the fish over, lightly brush the cooked side (now facing up) with honey and sprinkle with the crushed macadamia nuts.Turn the fish again, after about five minutes and cook the coated side for about one minute. Repeat the coating and browning of the nuts on the second side until the crust is golden brown and the fish is opaque all the way through.Serve with the chilled relish and enjoy!
Serves 4
