Barramundi with Macadmia Nuts Recipe
Barramundi with Macadmia Nuts
Flavors of Australia
Total time: 15 to 30 minutes

Prep. time: 15 minutes
Cooking time: Under 15 minutes

Difficulty: Easy
Chef's Note

Barramundi is a member of the perch family, so you can substitute perch or any other white fish, such as turbot.

Serve with grilled vegetables.
It's better to use a whole fish rather than fillets; the skin protects the fish from drying out.

An original idea from the Sydney Fish Market culinary school.

For 6 servings

- Barramundi or other white-fleshed fish - 150 g per serving
- 6 slices of white bread
- 150 g (5 oz.) butter
- 100 g (3 1/2 oz.) toasted Macadamia nuts
- 2 tbsp. lime juice + the grated zest of 1 lime
- 1/4 tsp. nutmeg
- Salt and pepper
  1. Scale, gut and clean the fish; remove the bones which are large and easy to take out; 
  2. in a bowl, combine the bread, lime juice, macadamia nuts, nutmeg, salt and pepper into a firm paste; 
  3. stuff the fish and close it up with toothpicks; 
  4. fry the fish in a skillet for 3 minutes on each side in a knob of butter, until the flesh flakes easily; 
  5. drizzle with melted butter combined with the grated lime zest. 
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