«

»

Macadamia Nut Crumbed Barramundi Fillets

Macadamia Nut Crumbed Barramundi Fillets
A crunchy nut coating covers a juicy white barramundi fillet in this great seafood dish. It is a superb blend of flavours, sure to make the dish a favourite for any family of seafood lovers!
Prep time: 
Cook time: 
Total time: 
Ingredients
For the crust
  • ½ cup macadamia nuts
  • ½ cup dried breadcrumbs
  • 1 tablespoon parsley, roughly chopped
  • 1 tablespoon chives, chopped
  • 4 tablespoon butter, softened
For the fish
  • 1 tablespoon olive oil
  • 4 x 170 g barramundi fillets, skin removed
Instructions
  1. Preheat oven to 200°C.
  2. 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.
  3. Season to taste with salt and pepper and reserve.
  4. Heat a large nonstick sauté pan over medium high heat and add the olive oil to the pan.
  5. 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.
  6. Using a thin flat spatula gently flip fish over and divide the crust evenly among the top of each fish in an even layer.
  7. 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.
  8. Remove fish from oven and serve immediately with either a light salad or sautéed vegetables.
Nutrition Information
Serving size: 4 Calories: 341 Fat: 30g Saturated fat: 8g Unsaturated fat: 8g Carbohydrates: 12g Sugar: 2g Sodium: 116mg Fiber: 2g Protein: 9g Cholesterol: 47mg
 

Comments and Feedback

1 Comment on "Macadamia Nut Crumbed Barramundi Fillets"

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
Sort by:   newest | oldest | most voted
wpDiscuz
Try These Infolinks
 
Latest posts
 
Apricot Custard Slice Shrimp DeJonghe Chicken Vesuvio Tomato Feta and Sweetcorn Salad Capsicum and Cucumber SaladCapsicum and Cucumber Salad Lemon Pepper Seasoning Blend Hard-boiled Eggs in Coconut Milk Grilled Sage Chicken with Pepperonata
 
Top 10 Recipes
 
Chicken Parmigiana KFC Pepper Mayo Clamato Juice Outback Steakhouses Steak Seasoning How to Make Basic Fritter Batter The-Aussie-Egg-And-Bacon-Pizza
 
Upcoming Events
 
Macadamia nuts Cheese Pizza Baklava Brazilian-Cheese-Bread Apple Dumpling
 
Food & Health
 
superfood Fish and Shellfish Poisoning Fish and Shellfish Poisoning Rockmelon Mercury in Fish
 
follow on Facebook
 
Follow Our Cook
 
 
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie