The absolute key to success is to use the best-quality, freshest fish you can find. You can use another sweet onion such as a Vidalia or a Walla Walla in place of the Maui onion. You can find all the special ingredients in a Japanese market, or simply replace them with the more familiar options suggested below.

4 Servings

INGREDIENTS

Maui Onion Salsa:
1 Maui onion or other sweet onion, finely diced
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh cilantro
1 teaspoon chopped Japanese pickled ginger
1 tablespoon ginger vinegar from pickled ginger
1/4 teaspoon prepared wasabi (Japanese green horseradish) paste
2 tablespoons extra-virgin olive oil
2 shiso leaves (available in Japanese markets), cut into thin julienne strips, or 1 dash of ground cumin
2 tablespoons ogo seaweed (available in Japanese markets), or julienned cucumber
1 teaspoon hijiki seaweed (available in Japanese markets), hydrated in cold water until tender, or 1 tablespoon julienned cucumber
Salt
Freshly ground black pepper

Ginger Butter:
1 pound unsalted butter, softened
1/4 cup finely chopped fresh ginger
Pinch salt
Pinch sugar

Macadamia-Crusted Red Snapper:
1 cup chopped unsalted macadamia nuts
4 (6-ounce) snapper or yellowtail fillets
Salt
Freshly ground black pepper
4 whole shiso leaves or 2 tablespoons chopped fresh cilantro leaves, for garnish
Crunchy Macadamia nuts form a delicious topping for delicate fish fillets in this
island-inspired dish.