Pan Seared Snapper with Grilled Veggies Salad & Macadamia Pesto — Brookfarm Skip to content
Please expect longer delivery windows due to transport and staffing shortages
Please expect longer delivery windows due to transport and staffing shortages

Pan Seared Snapper with Grilled Veggies Salad & Macadamia Pesto

TIME

50 mins

SERVES

4

CREATED BY

Brookfarm

SUMMARY
A fresh & delicious dinner recipe for any night of the week - or a great sharing dish for next dinner party.
Pan Seared Snapper with Grilled Veggies Salad & Macadamia Pesto

Ingredients

4 x Snapper fillets (skin on)

200g rice flour

500g pumpkin

One punnet cherry tomatoes

2 tbsp Premium Macadamia Oil

200g rocket

100g chopped macadamias (dry roasted)

100g feta cheese

1lemon cut in half

1 fennel bulb

100ml rice vinegar

1 ½ tbsp sugar

100g macadamias, chopped

1 bunch basil leaves

1 garlic clove

Parmesan cheese

1/2 lemon, juiced

6 tbsp Premium Macadamia Oil

Salt & pepper

Method

  • Use a mandolin and slice the fennel or cut relatively thin with a knife. Combine vinegar, sugar, 20ml water & salt & pepper in a bowl, stir until dissolved. Add sliced Fennel and set aside for 20-30mins.
  • Cut pumpkin into ½ cm slices. Toss the cherry tomatoes and cut pumpkin with macadamia oil, salt & pepper and cook on the BBQ until golden brown and tender. Cut lemon in half and place on grill cut side down (cook until golden).
  • Roast macadamias in a dry pan (without oil) until golden brown and aromatic (keep half aside as a topping). In a mortar & pestle or blender combine the roast macadamias, garlic, basil, salt & pepper and parmesan until broken down. Add the lemon juice then the macadamia oil until the mixture is loose well combined.
  • Dust snapper fillets in rice flour, salt & pepper and pan-fry skin side down in medium-hot fry pan with macadamia oil, cook for 3 mins on one side (until golden & crispy), flip and then cook for a further 2mins or until cooked.
  • Assemble on a large chopping board with rocket, pumpkin, tomatoes, feta cheese and pickled fennel. On the side add grilled snapper with a dollop of macadamia pesto and roasted lemon. To finish sprinkle with roast macadamias, drizzle with macadamia oil and squeeze over the roast lemon.
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