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.
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Love Games
[email protected]I had some trouble getting the crust to stick to the fish, but otherwise this recipe was good.
Farhan ahmed Abid
[email protected]I found this recipe to be a bit bland. I would add more lemon and herbs next time.
Qamar Din
[email protected]This was a bit too salty for my taste, but otherwise it was a good recipe.
xD6Ox
[email protected]I made this recipe for a dinner party and it was a huge success!
Mackzo Mackie
[email protected]This is a delicious and easy recipe. I highly recommend it.
Nasrullah Jeddah
[email protected]I've made this recipe several times and it's always a hit.
Mz Kiyani
[email protected]This was a great recipe. I made it for my family and they all loved it.
FOLAJIMI TOBILOBA
[email protected]I love this recipe! It's easy to follow and the fish always turns out delicious.
Si Abrahams
[email protected]This is one of my favorite fish recipes. The crust is so flavorful and the fish is always cooked perfectly.
Chetan K Kolhi
[email protected]I made this for dinner last night and it was a hit! The fish was crispy on the outside and tender on the inside. The macadamia and lemon myrtle crust was the perfect touch.
Faisal Rajput
[email protected]I followed the recipe exactly and the fish turned out great. The crust was crispy and the fish was moist and flaky. I served it with roasted vegetables and a lemon wedge.
Louisa Taylor
[email protected]This was a fantastic recipe! The barramundi was cooked perfectly and the macadamia and lemon myrtle crust was flavorful and crispy. I will definitely be making this again!