Pan Seared Snapper with Grilled Veggies Salad & Macadamia Pesto — Brookfarm Skip to content
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Pan Seared Snapper with Grilled Veggies Salad & Macadamia Pesto


50 mins





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


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


  • 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.