Barramundi With Macadamia And Lemon Myrtle Crust Food

BARRAMUNDI WITH MACADAMIA AND LEMON MYRTLE CRUST

Steps:

• Season flour with salt and pepper and spread on a plate.
• Lightly beat egg in seperate bowl.
• Mix ground macadamias and lemon myrtle and transfer to a seperate plate.
• Coat barramundi portions in flour, then egg, then roll in nut mix to form a crust.
• Place a frying pan over a medium heat with a little oil and cook barramundi for 3-4 minutes on each side, depending on thickness of fish, or until crust is golden brown and fish is cooked through.
• (A high heat will burn the nuts).
• Serve.

MACADAMIA NUT CRUST

Steps:

• In a medium mixing bowl, combine the nuts, panko, sugar, flour, and salt. Add the melted butter and stir to combine.
• Press the mixture into the bottom of a 9 or 10-inch cake, pie, or springform pan as a crust for a cheesecake or cream pie. Bake according to instructions for cheesecake or pie. If baking for a precooked pie filling, preheat the oven to 375 degrees F. Place on the center rack of the oven and bake for 20 to 25 minutes.

MACADAMIA BARRAMUNDI FILLETS

Steps:

• Preheat oven to 200C or 180C fan. Combine all the ingredients for the crust in a food processor and pulse until a rough crust forms - the macadamia nuts should still be quite chunky. Season to taste with salt and pepper and reserve.
• Heat a large non-stick saute pan over medium-high heat and add olive oil to the pan. Season barramundi fillets on both sides with salt and pepper and place fillets in the pan, flesh side down (the side opposite where the skin was). Cook for 1-2 minutes, or until light golden-brown.
• Using a thin flat spatula, gently flip fish over and divide the crust mixture over the top of each fillet in an even layer.
• Transfer entire pan to the oven and bake for 4-5 minutes, or until fish is cooked through and the crust is light golden-brown.
• Remove fish in saute pan from oven and serve immediately with either a light salad or sauteed vegetables.

FISH WITH MACADAMIA BUTTER SAUCE

Steps:

• Heat the olive oil in a pan over medium heat.
• Add the fish fillets and cook 2- 3 minuts each side( cooking time depends on the thickness of the fillets). Transfer to a warmed plate and cover with foil to keep warm.
• Reduce heat to medium low. Add the butter and chopped macadamias. Cook, stirring, for about a minute- until the butter and nuts are light golden brown. Watch carefully as you dont want the butter to burn.
• Remove from the heat. Season with salt and pepper. Stir in the parsley.
• Serve the fish and spoon over the macadamin and butter sauce. Serve with lemon wedges.