Above: King snapper with macadamia pesto and greens was part of a masterclass feast that also included Hasselback pumpkin with ginger seaweed salad, Watercress, nashi, Deb Allard’s feta, Australian Bay Lobster with tarragon butter, figs and lime.
King Snapper is also known as red emperor, emperor red snapper, emperor snapper, government bream, queenfish or red kelp, is a species of marine ray-finned fish, a snapper belonging to the family Lutjanidae. It is native to the Indian Ocean and the western Pacific Ocean.Print
King snapper with macadamia pesto
- Total Time: 30 minutes
- Yield: Serves 8-12 1x
Store chill 2 days
3 tbsp macadamia oil
8 snapper fillets, skin on
3 limes, quartered to serve
200g macadamias, toasted
2 cup fresh basil leaves, firmly packed
3 cloves garlic, roughly chopped
3 lemons, zest and juice of
1/4 cup extra virgin olive oil
3 tbsp water
- For the pesto, process the macadamias, basil, garlic and lime rind in a food processor until finely chopped.
- Combine the lemon juice, oil and water in a jug. Add to macadamia mixture, with the motor running, in a slow steady stream until well combined and smooth. Season.
- Heat the macadamia oil in a large electric frying pan over medium-high heat. Pat the skin of the snapper dry with paper towel. Season well. Cook snapper, skin side down, for 5 minutes or until crisp.
- Turn and cook for 1-2 minutes or until just cooked through. Transfer snapper to a serving plate and serve with pesto and fresh lime.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Macadamia nuts are native to Australia, the macadamia tree is an Indigenous Australian rainforest tree which grows along the eastern coast of New South Wales and Queensland. Approximately 60 million years ago the first macadamia tree evolved in the north east coast. From Port Macquarie to the Atherton Tablelands in the north, half the crop is grown in New South Wales and the other half in Queensland.
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