BARRAMUNDI WITH MACADAMIA AND LEMON MYRTLE CRUST
I had a very similar dish to this in Northern Queesland. It was made with wild barramundi (much nicer than farmed) and came over an artichoke and semi-sundried tomato cous cous with lime wedges on the side.
Provided by JustJanS
Categories Fruit
Time 18m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Season flour with salt and pepper and spread on a plate.
- Lightly beat egg in seperate bowl.
- Mix ground macadamias and lemon myrtle and transfer to a seperate plate.
- Coat barramundi portions in flour, then egg, then roll in nut mix to form a crust.
- Place a frying pan over a medium heat with a little oil and cook barramundi for 3-4 minutes on each side, depending on thickness of fish, or until crust is golden brown and fish is cooked through.
- (A high heat will burn the nuts).
- Serve.
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Abdul Khaliq naqeebi
[email protected]I'm a big fan of barramundi, and this recipe did not disappoint. The macadamia and lemon myrtle crust added a delicious and unique flavor to the fish. The fish was cooked perfectly and the presentation was beautiful. I would definitely recommend this
Nichol Avino
[email protected]This recipe was easy to follow and the results were delicious! The barramundi was flaky and moist, and the crust was crispy and flavorful. I loved the combination of flavors and textures. I will definitely be making this recipe again.
The Wanderer Imran
[email protected]I'm not a big fan of fish, but I really enjoyed this dish. The barramundi was flaky and moist, and the crust was crispy and flavorful. The lemon myrtle added a nice citrusy flavor that really complemented the fish. I would definitely recommend this r
MARWAT FF
[email protected]This dish was a hit with my family! The barramundi was cooked perfectly and the crust was crispy and flavorful. The lemon myrtle added a nice citrusy flavor that really complemented the fish. I would definitely recommend this recipe to anyone looking
Chandawimala Himi
[email protected]I'm a big fan of barramundi, and this recipe did not disappoint. The macadamia and lemon myrtle crust added a delicious and unique flavor to the fish. The fish was cooked perfectly and the presentation was beautiful. I would definitely recommend this
Munmoy Manaf
[email protected]This recipe was easy to follow and the results were delicious! The barramundi was flaky and moist, and the crust was crispy and flavorful. I loved the combination of flavors and textures. I will definitely be making this recipe again.
kaditFFXI
[email protected]I'm not a big fan of fish, but I really enjoyed this dish. The barramundi was flaky and moist, and the crust was crispy and flavorful. The lemon myrtle added a nice citrusy flavor that really complemented the fish. I would definitely recommend this r
Nesar Uddin
[email protected]This dish was a hit with my family! The barramundi was cooked perfectly and the crust was crispy and flavorful. The lemon myrtle added a nice citrusy flavor that really complemented the fish. I would definitely recommend this recipe to anyone looking
Eran Money
[email protected]This recipe is a winner! The barramundi was flaky and moist, and the crust was crispy and flavorful. The lemon myrtle added a nice citrusy flavor that really complemented the fish. I served it with a simple salad and roasted vegetables, and it was a
Ma Ria.
[email protected]I'm a big fan of barramundi, and this recipe did not disappoint. The macadamia and lemon myrtle crust added a delicious and unique flavor to the fish. The fish was cooked perfectly and the presentation was beautiful. I would definitely recommend this
Jawed Baber
[email protected]This recipe was easy to follow and the results were amazing! The barramundi was flaky and moist, and the crust was crispy and flavorful. I loved the combination of flavors and textures. I will definitely be making this recipe again.
Thisal Nimsara
[email protected]I've never had barramundi before, but I was pleasantly surprised by how much I enjoyed this dish. The crust was crispy and flavorful, and the fish was cooked perfectly. I would definitely recommend this recipe to anyone looking for a new way to prepa
Thobias Jumainne
[email protected]I made this recipe for a dinner party and it was a huge hit! Everyone loved the unique flavor of the macadamia and lemon myrtle crust. The fish was cooked perfectly and the presentation was beautiful. I will definitely be making this recipe again.
Kiyimba Charles
[email protected]This recipe is a keeper! The barramundi was flaky and moist, and the crust was crispy and flavorful. The lemon myrtle added a nice citrusy flavor that really complemented the fish. I served it with a simple salad and roasted vegetables, and it was a
Realest Barber1
[email protected]I'm not usually a fan of fish, but this barramundi dish was surprisingly delicious. The crust was crispy and flavorful, and the fish was cooked perfectly. I'll definitely be making this again!
Gloria
[email protected]This barramundi recipe is an absolute delight! The macadamia and lemon myrtle crust adds a unique and flavorful touch to the fish, while the flesh remains tender and flaky. I highly recommend trying this recipe for a special occasion dinner.