Flounder With Macadamia Nuts Food

FLOUNDER WITH MACADAMIA NUTS

Steps:

• Sprinkle the fillets on both sides with salt and pepper.
• Put the macadamia nuts on a flat surface and, with a knife rather than a food processor or a blender, chop them as finely as possible.
• Sprinkle the fillets evenly on both sides with the macadamia nuts, patting them firmly so that they are evenly coated and the nuts adhere.
• Heat one tablespoon of the oil at a time in a skillet, preferably of the non-stick variety, and when it is hot add a few of the fish fillets. Cook, turning once, about 1 1/2 minutes or slightly less. Cook only until browned on both sides, adding a little more oil as necessary. Transfer the fillets to a warm platter and cook the remaining fish fillets.
• Small amounts of the chopped nuts will fall into the skillet as each batch is cooked. Wipe out the excess as necessary and continue cooking, adding a little more oil as necessary.
• When all the fish fillets are cooked, wipe out the skillet and add the butter and any leftover macadamia nuts. Cook until the butter is foamy and starts to brown. Add the lemon juice and pour over the fish. Serve immediately.

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.

BAKED HERB AND MACADAMIA CRUSTED FISH

Steps:

• Preheat oven to 180°C (360°F ) and spray a baking dish with cooking spray.
• Place fillets into dish and brush with the macadamia oil.
• In a small bowl combine the crust ingredients and mix to form a thick paste.
• Spread the macadamia crust over the top of the fish fillets. press on evenly using your hands or the back of a soon.
• Bake for approx 10 minutes , or until the fish flakes when tested with a fork. The cooking time will very depending on the thickness of the fish. Check for doneness after each few minutes.

MACADAMIA PARMESAN SOLE

Steps:

• Put a 10- by 15-inch rimmed baking pan in oven as it preheats to 425 degrees F.
• In a 9- or 10-inch-wide pan, beat eggs to blend. On a piece of wax paper, mix Parmesan cheese and flour. Rinse sole and pat dry. Dip in egg to coat, drain off excess, then coat fish in cheese mixture. Set fish in a single layer on wax paper.
• Remove heated pan from oven; add oil and butter and swirl until butter is melted. Lay a piece of fish in pan; turn to coat with butter. Repeat with remaining fish, arranging pieces slightly apart in pan. Sprinkle fish evenly with macadamia nuts.
• Bake, uncovered, in a 425-degree F. oven until fish is just opaque in thickest part (cut to test), 7 to 10 minutes. With a wide spatula, transfer fish to a platter. Garnish with watercress and lemon halves.

NUT-CRUSTED FLOUNDER RECIPE

Steps:

• Heat oven to 400°F.
• Mix mayonnaise, mustard, garlic powder and pepper until blended.
• Place fish in single layer on baking sheet sprayed with cooking spray; spread with mayonnaise mixture. Sprinkle with chopped nut mix.
• Bake 10 to 12 min. or until fish flakes easily with fork.