Pan-Fried Fish with Macadamia Nut Pesto

Pesto: 1/2 cup macadamia nuts, chopped
3/4 cup packed wild rocket leaves
1/2 teaspoon salt
1/4 cup macadamia nut oil or extra virgin olive oil
1/4 cup finely grated parmesan cheese
1 lemon
Fish: 600-700g skinned and boned white fish fillets or
4 medium hapuku (groper) steaks
freshly ground black pepper to taste
1/4 cup finely chopped macadamia nuts
1-2 tablespoons macadamia nut oil or olive oil

To make the pesto, place the nuts, rocket and salt in a food processor and mix until finely chopped. With the motor running, slowly add the oil to make a paste. Stir in the cheese.

Squeeze the juice from the lemon and reserve.

To cook the fish, season with pepper and sprinkle with the nuts, pressing in well. Heat the oil in a frying pan. Sauté the fish for about 2 minutes each side, depending on thickness. Remove from the heat, cover and stand for 1 minute.

Serve a small dollop of pesto on top of each steak. Thin the remainder with the lemon juice and drizzle around the edge. Great served on kumura mash or polenta. Serves 4.


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