Fillet Of Fish Macadamia Recipes

BAKED MACADAMIA CRUSTED FISH

Steps:

• Preheat oven to 180°C. Lightly oil a baking dish. Place fillets into a dish, brush lightly with remaining oil.
• In a small bowl, combine ingredients to form a thick paste. Spread macadamia crust over top of fish, pressing coat evenly.
• Bake fillets for 8-10 minutes or until flesh flakes when tested with a fork. Cooking time will depend on thickness of fillets. Serve with roasted vegetables or salad.

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.

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.

BAKED OPAKAPAKA (SNAPPER) FILLETS WITH MACADAMIA CRUST

Steps:

• Preheat oven to 450 degrees.
• Oil a baking pan with 1 tablespoon of the butter.
• Place the fish in the pan, and sprinkle with pepper and lemon juice.
• In a small skillet heat the rest of the butter. .
• Add the ground nuts.
• Stir and cook for 1-2 minutes making sure the mixture doesn't burn.
• Spread the mixture over the fish.
• Bake for 10-15 minutes or until done.
• Sprinkle with parsley and serve.

MAHI-MAHI WITH MACADAMIA NUT SAUCE

Steps:

• Prepare the Macadamia Nut Sauce by lightly browning the nuts in butter. Add the parsley. Set aside and keep warm. Makes 1 cup of sauce.

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.

MACADAMIA NUT BREADED FISH

Steps:

• In a bowl, mix together 2 cups flour and water until smooth with the consistency of pancake batter. Mix bread crumbs and macadamia nuts together. Season fillets with salt and pepper. Lightly dust with flour. Dip fillet in batter and roll into the bread crumb/nut mixture. Reserve in the refrigerator until ready to cook.
• Fry fillet in enough oil to coat the bottom of the skillet. Fry until golden brown and turn to cook other side. Cook through until done. Serve with Guava Lime sauce on the side or drizzle on plate before adding chicken.
• In a saucepan, add guava puree, lime juice and white wine. Reduce by half. Add heavy cream and reduce again by half. Whisk in butter a little at a time, stirring constantly over low heat. As soon as all the butter is incorporated, remove from heat and season with salt and pepper. Strain through a fine sieve. Keep sauce warm until needed.

FILLET OF FISH MACADAMIA

Steps:

• Season fish with peppercorns and salt. Mix egg yolk, 2 tablespoons clarified butter and juice of 1/4 lemon together. Brush yolk mixture onto fish and press nuts into each side. Place 2 tablespoons clarified butter in frypan. When hot add fish and fry 3 minutes each side, add heated sherry and set alight. Add chopped parsley stalks. Place fish on serving dish. Add 1 tablespoon butter and extra lemon juice to frypan, pour sauce over the fish.