Barramundi with Macadmia NutsTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 15 minutes
Cooking time: Under 15 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:512.6 kcal
Proteins:4.9 g
Fats:47.2 g
Carbohydrate:21.5 g
Fibers:2.9 g
Sugar:2.8 g
Cholesterol:75.1 mg
Sodium:440.3 mg
Calcium:82.1 mg
Energy:367 kcal
Proteins:3.5 g
Fats:33.8 g
Carbohydrate:15.4 g
Fibers:2.1 g
Sugar:2 g
Cholesterol:53.8 mg
Sodium:315.2 mg
Calcium:58.8 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
barramundi or other white fleshed fish (the number of fish will depend on their size)
6
slices of white bread
150
g
butter
100
g
toasted macadamia nuts
30
ml
the grated zest of 1 lime
1.25
ml
nutmeg
salt and pepper
METHOD
- Scale, gut and clean the fish; remove the bones which are large and easy to take out;
- in a bowl, combine the bread, lime juice, macadamia nuts, nutmeg, salt and pepper into a firm paste;
- stuff the fish and close it up with toothpicks;
- fry the fish in a skillet for 3 minutes on each side in a knob of butter, until the flesh flakes easily;
- drizzle with melted butter combined with the grated lime zest.
CHEF'S NOTES
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.
