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Delicate Hawaiian pink snapper, seared to perfection with a golden, crispy skin. A simple lemon, garlic, and ginger butter sauce enhances the fish's sweet flavor, finished with a sprinkle of toasted macadamia nuts. A taste of the islands in under 20 minutes.
Prepare the Fish
Sear the Opakapaka
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Delicate Hawaiian pink snapper, seared to perfection with a golden, crispy skin. A simple lemon, garlic, and ginger butter sauce enhances the fish's sweet flavor, finished with a sprinkle of toasted macadamia nuts. A taste of the islands in under 20 minutes.
This hawaiian recipe takes 20 minutes to prepare and yields 4 servings. At 380.83 calories per serving with 32.07g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Create the Pan Sauce
Garnish and Serve
Instead of parsley, try fresh dill or chives for a different aromatic profile.
Add 1 tablespoon of capers to the butter sauce along with the garlic and ginger for a salty, tangy flavor.
If you don't have macadamia nuts, toasted slivered almonds or chopped pecans also work well for a crunchy topping.
Substitute the lemon juice with lime juice for a slightly different, zesty flavor that also pairs beautifully with fish.
Opakapaka is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
The fish provides omega-3 fatty acids, known to reduce inflammation and support cardiovascular health. The use of avocado oil and macadamia nuts adds beneficial monounsaturated fats.
Garlic, ginger, and lemon are all known for their immune-boosting properties. Garlic has antimicrobial effects, while ginger and lemon are rich in antioxidants and Vitamin C.
Opakapaka is the Hawaiian name for the pink snapper. It's a delicate, sweet-flavored fish with a firm texture, highly prized in Hawaiian cuisine.
Yes, this dish is quite healthy. Opakapaka is an excellent source of lean protein and omega-3 fatty acids. The recipe uses healthy fats from avocado oil and macadamia nuts. To make it even healthier, you can reduce the amount of butter used in the sauce.
One serving of Pan-Seared Opakapaka is estimated to have approximately 450-500 calories, primarily from the fish, butter, oil, and nuts.
Absolutely. If you can't find opakapaka, other firm, white-fleshed fish like mahi-mahi, red snapper, sea bass, or halibut are excellent substitutes.
The most accurate way is to use a food thermometer; it should read 145°F (63°C) at the thickest part. Visually, the flesh will turn from translucent to opaque and should flake easily when gently prodded with a fork.
Fish is best enjoyed immediately after cooking to preserve its texture and crispy skin. Reheating can dry it out. However, you can prep the ingredients ahead: mince the garlic, grate the ginger, and chop the nuts and parsley.
This dish pairs beautifully with simple sides that complement its flavors. Try serving it with steamed jasmine or coconut rice, roasted asparagus, grilled pineapple, or a simple green salad with a light vinaigrette.