A nut coating and a macadamia pesto turn white fish fillets into a quick but delicious dinner for guests. Hapuku (groper) steaks can be used instead if you have them.
Pesto
| ½ cup | Macadamia nuts, chopped |
| ¾ cup | Wild rocket |
| ½ tsp | Salt |
| ¼ cup | Macadamia nut oil, or extra virgin olive oil |
| ¼ cup | Parmesan cheese, finely grated |
| 1 | Lemon |
For the fish
| 700 g | White-fleshed fish fillets, skinned and boned or use 4 medium hapuku (groper) steaks (Main) |
| 1 to taste | Freshly ground black pepper |
| ¼ cup | Macadamia nuts, finely chopped |
| 2 Tbsp | Macadamia nut oil, or olive oil |
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Directions
- To make the pesto, place the nuts, rocket and salt in a food processor and mix until finely chopped.
- With the motor running, slowly add the oil to make a paste. Stir in the cheese. Squeeze the juice from the lemon and reserve.
- To cook the fish, season with pepper and sprinkle with the nuts, pressing in well.
- Heat the oil in a frying pan. Saute the fish for about 2 minutes each side, depending on thickness. Remove from the heat, cover and stand for 1 minute.
- Serve a small dollop of pesto on top of each steak. Thin the remainder of the pesto with the lemon juice and drizzle around the edge. Serve on kumara mash or polenta.
