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How to make Macadamia crusted fish with asparagus and green beans

Yield = 4
Prep time: 0:05
Cook time: 0:10
Total time: 0:15

Ingredients

  • 2 tablespoons olive oil
  • 4 x 180g skinless blue-eye fillets
  • 1 cup (150g) roasted macadamia nuts, roughly chopped
  • 1 tablespoon finely chopped tarragon (see note)
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1 large garlic clove, crushed
  • 1 tablespoon macadamia butter (see note)
  • Blanched asparagus, to serve
  • Green beans, steamed, to serve
  • Lemon wedges, to serve

Method

  • Step 1 Preheat the grill to medium-high. Heat oil in a large frypan over medium-high heat. Season fish all over with salt and pepper. Cook for 3 minutes each side until just cooked. Transfer to a lined baking tray.
  • Step 2 Meanwhile, combine nuts, herbs and garlic in a bowl. Evenly spread 1 teaspoon macadamia butter over the top of each fillet, then top with nut mixture, pressing down well to coat. Place under grill for a further 1-2 minutes until golden. Serve fish with vegetables and lemon wedges.