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Honey Macadamia-Nut Crusted Papio

 
Honey Macadamia-Nut Crusted Papio
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photo credit: Ev Thomas
Papio, aka ulua,  baked with a crust of honey, thyme, garlic,  mustard and toasted macadamia nuts.
Recipe By: Creative Cuisine for Hawaiian Reef Fish
  • PrepN/A |
  • TotalN/A |
  • Serves4
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Ingredients

    • 4 papio (ulua) fillets (5 ounces each, from 5 to 6 pounds whole fish)
    • Salt and pepper, to taste
  • Crust:
    • 1/3 cup honey
    • 1/2 tablespoon minced thyme
    • 1/2 tablespoon minced garlic
    • 1/2 tablespoon Pommery mustard (may substitute Dijon or Creole mustard)
    • 1/4 teaspoon salt
    • 2 turns cracked black pepper
    • 2 cups crushed toasted macadamia nuts

Instructions

Preheat oven to 325 degrees.

To make crust, combine all ingredients except nuts and mix well. Fold in nuts.

Season fish on both sides with salt and pepper. Spread a thin layer of crust on top of each fillet. Place on a well-oiled baking pan.

Bake 15 to 20 minutes (if fish is cooked through but crust is not yet golden, set oven on broil to brown crust

The Shoreline Chef: Creative Cuisine for Hawaiian Reef Fish (Watermark Publishing, 2003), by Elmer Guzman, chef/owner of Waipahu's Poke Stop.

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