Macadamia Barramundi Fillets 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 CRUSTED BARRAMUNDI

Steps:

• Preheat oven to 200°C
• Combine all 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 nonstick sauté pan over medium high heat and add the olive oil to the pan.
• Season the fillets on both sides with salt and pepper and place in the pan flesh side down (side opposite where skin was) and cook for 1 to 2 minutes or until light golden brown.
• Using a thin flat spatula gently flip fish over and divide the crust evenly among the top of each fish in an even layer.
• Transfer entire pan to the oven and bake for 4 to 5 minutes or until the fish is just cooked through and the crust is light golden brown.
• Remove fish from oven and serve immediately with either a light salad or sautéed 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.