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

Ingredients

  • 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

Method

    • 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

     

    • 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 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.

     

    • 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.

     

    • 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.

     

Skills

Posted on

July 8, 2016

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