Pan Seared Snapper with Grilled Veggies Salad and Macadamia Pesto

Pan Seared Snapper with Grilled Veggies Salad and Macadamia Pesto

Pan Seared Snapper with Grilled Veggies & Macadamia Pesto

Serves 4


  • 4 x Snapper fillets (skin on)
  • 200g Rice flour
  • 500g Pumpkin (¼ – ½ of pumpkin)
  • One punnet (200g) Cherry tomatoes
  • 2 tbsp Brookfarm Natural Macadamia oil
  • 200g Rocket
  • 100g Chopped Macadamias (dry roasted)
  • 100g Feta cheese
  • 1 Lemon cut in half
  • 1 tsp Salt
  • 1 tsp Pepper

Pickled Fennel:

  • Fennel 1 bulb
  • Rice vinegar 100ml
  • 1 ½ tbsp Sugar
  • A good pinch Salt & Pepper
  • Water 50ml


Macadamia Pesto:

  • 100 g chopped Macadamias
  • 1 bunch (1 ½ cups) of picked Basil leaves
  • 1 Garlic clove
  • Parmesan Cheese
  • Juice 1/2 lemon
  • 6 tbsp Brookfarm Natural Macadamia oil
  • A good pinch of Salt & Pepper


  1. Use a mandolin and slice the fennel or cut relatively thin with a knife. Combine vinegar, sugar, water & salt & pepper in a bowl, stir until dissolved. Add sliced Fennel and set aside for 20-30mins
  2. 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).
  3. Roast Macadamias in a dry pan (without oil) until golden brown and aromatic (keep half aside as a topping). In a Pestle & Mortar 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. I prefer to keep my pesto chunky and rustic so don’t overwork.
  4. Dust Snapper fillets in rice flour, salt & pepper and pan-fry skin side down in Medium -hot fry pan with Natural Macadamia oil, cook for 3 mins on one side (until golden and crispy), flip and then cook for a further 2mins or until cooked.
  5.  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.
Brookfarm Snapper Macadamia Oil

Brookfarm Products Used


Posted on

8th July, 2016

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