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King snapper with macadamia pesto

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  • Author: Samantha Gowing
  • Total Time: 30 minutes
  • Yield: Serves 8-12 1x


Store chill 2 days


Units Scale

3 tbsp macadamia oil
8 snapper fillets, skin on
3 limes, quartered to serve

Macadamia pesto
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


  1. For the pesto, process the macadamias, basil, garlic and lime rind in a food processor until finely chopped.
  2. 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.
  3. 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.
  4. 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

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