Barramundi With Macadamia And Lemon Myrtle Crust Recipes
BARRAMUNDI WITH MACADAMIA AND LEMON MYRTLE CRUST
I had a very similar dish to this in Northern Queesland. It was made with wild barramundi (much nicer than farmed) and came over an artichoke and semi-sundried tomato cous cous with lime wedges on the side.
Provided by JustJanS
Categories Fruit
Time 18m
Yield 4 serving(s)
Number Of Ingredients 7
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
Make and share this Macadamia Crusted Barramundi recipe from Food.com.
Provided by Wendys Kitchen
Categories Australian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 460.5, Fat 29.9, SaturatedFat 10.3, Cholesterol 183.5, Sodium 307.1, Carbohydrate 12.1, Fiber 2.1, Sugar 1.6, Protein 36.3
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13 EASY BARRAMUNDI RECIPES ANYONE CAN MASTER - INSANELY GOOD
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5/5 (1)Published Apr 18, 2022Category Dinner, Recipe Roundup, Seafood
- Barramundi with Garlic Lemon Butter Sauce. If you’re new to barramundi, this is the perfect introductory dish. The garlic, lemon, and butter sauce infuses the fish with a bright, rich flavor, and the whole thing takes less than 15 minutes.
- Asian Glazed Baked Barramundi. The mild, sweet flavor of barramundi makes it a top choice for Asian cuisine. And this dish is divine. You’ll love the sweet caramelized glaze and buttery texture of the fish.
- Garlic Basil Barramundi Skillet with Tomato Butter Sauce. Cold weather and dreary days are best met with cozy bowls like this. It’s hearty, satiating, comforting, and good for you too.
- Easy Grilled Barramundi. Fire up the grill because it’s barramundi time! Grilled fish is one of my favorite things about summer – especially when it’s as easy as this recipe.
- Easy Blackened Barramundi Fish. If you’re looking for a bit more seasoning, blackened barramundi is a favorite in my house. The seasoning is a cross between savory and spicy, which goes excellent with white fish.
- Pan Fried Barramundi. On the hunt for tasty yet fuss-free seafood dinners? Your wish is my command! Pan-fried barramundi is one of the most scrumptious fish meals you can make for the least effort.
- Spanish Style Baked Barramundi. Spanish-style barramundi is one of those dishes that’s impressive enough for the holidays and simple enough for a random weeknight.
- Barramundi with Mango Slaw. Do you know what also goes great with barramundi? A big scoop of crunchy slaw like this tropical delight. The fish has a simple seasoning of salt and pepper, so the sweet and buttery profile shines.
- Mediterranean Fish en Papillote. Now, this is my idea of the perfect Mediterranean dish! Fish en Papillote highlights all the quintessential flavors that make Mediterranean cuisine so good, from healthy oils and good fats to bright, fresh veggies.
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