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Recipe
Snapper Macadamia Nut Pesto Recipe
While I was an apprentice chef at the Watermark restaurant in Sydney, the kitchen brigade took turns on who would create the fish of the day offering. The best fish dishes often sold out by the middle of service. Although this dish is not one of the specials we created, it is rather similar in presentation and style to those we prepared many years ago.
This is an interesting twist on the regular pesto and instead of using pine nuts I’ve used macadamia nuts. It uses the same ingredients like basil, olive oil, rocket, parsley and parmesan cheese which you’d use in regular pesto, but the macadamia nuts offer a really intense roasted nuts flavour to the macadamia nut pesto.
| Prep time: 15 Minutes |
Australia
|
| Cook time: 2 Minutes | Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106701g | |
| Recipe makes 4 servings | |
| Calories 130768 | |
| Calories from Fat 42187 | 32% |
| Total Fat 4782.76g | 5978% |
| Saturated Fat 1126.82g | 4507% |
| Trans Fat 0.0g | |
| Cholesterol 25515mg | 8505% |
| Sodium 80937mg | 3372% |
| Potassium 427562mg | 12216% |
| Total Carbs 6865.66g | 1831% |
| Dietary Fiber 895.6g | 2985% |
| Sugars 344.72g | 230% |
| Protein 14484.75g | 23176% |
Ingredients Convert Measures
- 4 × 250g (8.8 oz.) snapper fillets
- 450g (1 pound) potatoes
- 15g (1 tablespoon) wildfire spice
- 100g (½ cup) fresh rocket leaves
- 100g (½ cup) fresh basil leaves
- 100g (½ cup) macadamia nuts
- 150g (.6 cup) freshly grated parmesan cheese
- 50g (¼ cup) Italian parsley
- 100ml (½ cup) light olive oil
- 5g (1 teaspoon) salt
- Sprig of watercress for garnish
- 30g (2 tablespoon) butter
Directions
- First, peel the potatoes and bring them to the boil in small pot with a little salt. When cooked, strain the potatoes and coarsely mash them with a little butter and Wildfire Spice. Salt if required. Allow to cool slightly and form into hash-brown sized patties. Then in a frying pan melt a little the butter and panfry the hash browns until golden, remove and finish in a hot oven.
- For the pesto, place the macadamia nuts, rocket, parsley, basil, parmesan cheese adding a little olive oil to form a paste like consistently. Then add salt to taste.
- Ensure the snapper of is free of all bones and in another sauce pan heat a little butter and pan fry the snapper till golden brown on medium heat. Remove from the heat, just as the snapper is nearly cooked, as it will continue to cook while still in the pan.
- To serve, place the hash brown on the plate, then the snapper fillets then simply garnish with the macadamia nut pesto and a sprig of watercress.
June 5, 2008 16:44