Best 3 Barramundi With Macadamia And Lemon Myrtle Crust Recipes
Embark on a culinary journey to the heart of Australian flavors with our tantalizing Barramundi with Macadamia and Lemon Myrtle Crust recipe. This dish is a harmonious blend of delicate textures and vibrant flavors, featuring succulent barramundi fillets enveloped in a crispy crust made from crushed macadamias, aromatic lemon myrtle, and zesty lemon zest. Served atop a bed of sautéed spinach and cherry tomatoes, this dish promises a delightful balance of savory and refreshing flavors.
In addition to the main recipe, you'll also find a collection of complementary dishes that elevate the overall dining experience. Start with a refreshing Lemon Myrtle and Cucumber Cooler, a thirst-quenching beverage infused with the unique flavor of lemon myrtle. For a side dish that packs a punch, try the vibrant and tangy Pickled Beetroot with Feta and Mint, a colorful addition that complements the richness of the barramundi. And to satisfy your sweet cravings, indulge in the delectable Lemon Myrtle and Macadamia Slice, a delightful dessert that combines the nutty flavor of macadamias with the citrusy notes of lemon myrtle.
BARRAMUNDI WITH LEMON BASIL SAUCE
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Brush fish with olive oil.
- Mix bread crumbs, seafood seasoning, garlic powder, onion powder, lemon zest, and thyme together in a bowl. Press fish in bread crumb mixture to coat all sides. Arrange coated fish on a baking sheet.
- Bake in the preheated oven for 10 minutes. Flip fish and continue baking until fish flakes easily with a fork, about 10 minutes more.
- Stir butter, lemon juice, white wine, and basil together in a bowl; drizzle over cooked fish.
Nutrition Facts : Calories 673.5 calories, Carbohydrate 21.9 g, Cholesterol 169.2 mg, Fat 53.1 g, Fiber 1.5 g, Protein 25.3 g, SaturatedFat 30.5 g, Sodium 666.3 mg, Sugar 2.4 g
BARRAMUNDI WITH MACADAMIA AND LEMON MYRTLE CRUST
I had a very similar dish to this in Northern Queesland. It was made with wild barramundi (much nicer than farmed) and came over an artichoke and semi-sundried tomato cous cous with lime wedges on the side.
Provided by JustJanS
Categories Fruit
Time 18m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Season flour with salt and pepper and spread on a plate.
- Lightly beat egg in seperate bowl.
- Mix ground macadamias and lemon myrtle and transfer to a seperate plate.
- Coat barramundi portions in flour, then egg, then roll in nut mix to form a crust.
- Place a frying pan over a medium heat with a little oil and cook barramundi for 3-4 minutes on each side, depending on thickness of fish, or until crust is golden brown and fish is cooked through.
- (A high heat will burn the nuts).
- Serve.
MACADAMIA CRUSTED BARRAMUNDI
Make and share this Macadamia Crusted Barramundi recipe from Food.com.
Provided by Wendys Kitchen
Categories Australian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200°C
- 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.
- Season to taste with salt and pepper and reserve.
- Heat a large nonstick sauté pan over medium high heat and add the olive oil to the pan.
- 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.
- Using a thin flat spatula gently flip fish over and divide the crust evenly among the top of each fish in an even layer.
- 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.
- Remove fish from oven and serve immediately with either a light salad or sautéed vegetables.
Nutrition Facts : Calories 460.5, Fat 29.9, SaturatedFat 10.3, Cholesterol 183.5, Sodium 307.1, Carbohydrate 12.1, Fiber 2.1, Sugar 1.6, Protein 36.3
Tips:
- Ensure the barramundi fillets are as fresh as possible for the best flavor and texture.
- Use a sharp knife to score the skin of the fish; this will help the crispy skin to form during cooking.
- Make sure the macadamia and lemon myrtle crust is evenly coated on the fish; this will ensure a flavorful crust.
- Use a non-stick skillet or pan to cook the fish; this will help to prevent sticking and ensure an even cook.
- Cook the fish over medium heat so that it cooks evenly throughout without burning.
- Serve the barramundi immediately with your desired sides, such as steamed vegetables, mashed potatoes, or a fresh salad.
Conclusion:
This barramundi with macadamia and lemon myrtle crust is a delicious and flavorful dish that is sure to impress your family and friends. The crispy skin, tender fish, and aromatic crust make this a perfect meal for any occasion. With its simple ingredients and easy-to-follow instructions, this recipe is a great choice for both experienced and novice cooks alike. So next time you're looking for a flavorful and impressive fish dish, give this barramundi with macadamia and lemon myrtle crust a try.
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