Prep 15 mins
Cook 10 mins
The original recipe suggesed using barramundi fillets. Any white fish fillets work well with this recipe
- 4 fish fillets, 180 grams each
- 4 teaspoons olive oil
- 60 g butter
- 1⁄2 cup macadamia nuts, roughy chopped
- 1⁄4 cup flat leaf parsley, roughly chopped
- sea salt
- fresh ground black pepper
- 1 lemon, cut into 4 wedges
- 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.
Amazing, I loved the slightly toasted taste of the macadamias along with fish! I used flathead fillets and think it would suit many other white fish although would avoid anything too plain like say cod. The sauce doesn't bind together in the usual sense but it means you get a multiple explosion of flavours in layers because the buttery macadamias sit on on top while the nut infused butter sits underneath which makes it all the better.
I used salmon fillets which we thoroughly enjoyed but maybe because salmon as such is a fatty fish I would clean the pan out before adding the butter and macadamia nuts as I found there was too much oil left in the finished dish (and I only used 2 teaspoon of oil to cook the 3 salmon fillets)and used about 3/4 cups chopped macadamia nuts and it was just enough for our 3 fillets (so would up to 1 cup of chopped nuts for 4). Very much enjoyed by the DM. DS and myself, thank you **Jubes** made for Make My Recipe Spring Edition
What a great treat, and so simple to prepare. I used cod fillets, and the macadamia butter sauce really enhanced the flavor of the cod. Very tasty! Made for Australian Tag #8.