Macadamia Barramundi Fillets 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.

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.

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 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.

PAN-FRIED BARRAMUNDI

Steps:

• Rinse barramundi and pat dry with a paper towel. Rub with lemon zest.
• Sift flour onto waxed paper. Sprinkle garlic powder, salt, and pepper over the flour. Cover both sides of the barramundi with the flour mixture. Shake off excess flour.
• Heat olive oil and canola oil in a skillet over medium heat. Place barramundi in the skillet, skin side-down. Cook until lightly golden in color, 3 to 4 minutes per side. Transfer to a plate using a broad spatula. Drizzle with truffle oil. Garnish with 1/4 of the lemon slices.