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