Hawaiian Pesto Crusted Ono On Baby Greens With Asian Vinaigrette | Emerils.com

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 won ton wrappers, cut in strips, for garnish
• 6 ounces mesclun lettuce, rinsed and spun dry
• 1 papaya, peeled, seeded, and finely diced
• Asian Vinaigrette
• 1/2 cup julienne red bell pepper
• 1/2 cup julienne Maui onions
• Chopped green onions, garnish