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Recipe

Fish with macadamia nut crust

Nuts bring a wide array of nutty, toasty and sweet flavours to dishes – think the sweet butteriness of pine nuts, the milky sweetness of fresh almonds, and the toasty coffee-like taste of roasted hazelnuts. Texturally, they add that much-loved crunch, and make an interesting contrast to smooth or soft foods.

Apr 30, 2014 2:00pm
  • 20 mins cooking
  • Serves 4
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Ingredients

Fish with macadamia nut crust
  • 1 cup unsalted macadamia nuts, shelled
  • finely grated zest of 1 lemon
  • 1 tablespoon lemon juice
  • 2 tablespoon chopped parsley
  • 1 tablespoon chopped thyme
  • 1 clove garlic, crushed
  • 1 teaspoon coriander seeds, crushed
  • 3 tablespoon panko crumbs
  • 1/4 teaspoon salt
  • 3 tablespoon butter
  • 4 white fish fillets
  • 1 tablespoon olive oil

Method

Fish with macadamia nut crust
  • 1
    Finely chop the macadamia nuts but leave some bigger pieces for crunch. Mix in lemon zest and juice, parsley, thyme, garlic, coriander seeds, panko crumbs, salt and freshly ground black pepper to taste. Melt 2 tablespoons of the butter and blend in.
  • 2
    Rinse fish fillets, feeling for scales. Pat dry, cut into manageable pieces and spread them on a tray. Divide the topping amongst the pieces of fish and press down lightly.
  • 3
    Preheat a grill to high. Heat the oil in a frying pan large enough to hold the fillets in one layer. Add the last tablespoon of butter. When it is sizzling, put in the fish, fattest pieces first, crumbs facing up.
  • 4
    Cook until the fish loses its raw look, then flash under the grill to brown the nuts. Transfer to a serving plate or leave in the pan. Serve immediately.

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