Fresh Fish Fillets with Macadamia Nut Butter RecipeOrigin: Australia Period: Traditional |
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Macadamia nuts are a native Australian nut, and though they first gained poularity in the USA they are, rightly, gaining increasing prominence in Australian cuisine. Ingredients:
6 medium fish fillets (about 675g each) eg sole, flounder, pollack, hake, orange roughly etc 
Fresh Fish Fillets with Macadamia Nut Butter Preparation:Method:Lightly rub the fish fillets with oil then sprinkle quite liberally with salt. Heat oil in a pan until quite hot and add the fish fillets, skin side down. Cook until crispy and nicely browned (about 3 to 4 minutes) then turn over and cook the other side. When done transfer to a warm serving plate. Melt the butter in the pan used to fry the fish then add the chopped macadamia nuts and cook over low heat until lightly browned (about 2 minutes). Plate-out the fish and pour the macadamia nut butter over the top. Garnish with the parsley and lemon slices. |
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Other recipes with fish and nuts as primary ingredients: Theboudienne Sewin Gyda Saws Perlysiau Liver Terrine Sprats in Tempura Batter Mushrooms in Peanut Sauce Khubani ka Meetha Haselnussmakronen Betroot Salad Salmon with Hot Beetroot Relish Rengossalata Teriyaki Salmon Peanut Butter Balls Marron Glacée Monkfish and Mussels with Fennel and Samphire Baked Fish with Vegetables Marrow stuffed with nuts and Plums Kahk bi Loz Abacchio alla Cacciatora Pisken Balyk Fish in Sauce Bercy Kesul Baked Snapper Kufta Hoot Chestnut Flour Bread Kapenta Kokam Fish Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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