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Ingredients

• 1 1/2 cups packed cilantro leaves, stems removed, leaves rinsed and patted dry
• 3/4 cup packed mint leaves, stems removed, leaves rinsed and patted dry
• 1/2 cup toasted macadamia nuts, plus finely chopped toasted macadamia nuts, for garnish
• 1 teaspoon minced fresh ginger
• 1 teaspoon fresh lemon juice
• 1 teaspoon chopped garlic
• 1/2 teaspoon salt
• Pinch cayenne
• 1/2 cup canola oil
• 4 (6-ounce) Ono (Wahoo) or Opakapaka (pink snapper) fillets
• 2 tablespoons sesame oil
• 6 wonton wrappers, cut in strips, for garnish
• 6 ounces mesclun lettuce, rinsed and spun dry
• 1 papaya, peeled, seeded, and finely diced
• Asian Vinaigrette, recipe follows
• 1/2 cup julienne red bell pepper
• 1/2 cup julienne Maui onions
• Chopped green onions, garnish

Description

Food Network Invites You To Try This Hawaiian Pesto-crusted Ono On Baby Greens With Asian Vinaigrette Recipe From Emeril Lagasse.

Food Network