Best 2 Barramundi With Macadamia And Lemon Myrtle Crust Recipes
Barramundi is a highly prized fish known for its delicate flavor and firm texture. When paired with a macadamia and lemon myrtle crust, it creates a culinary masterpiece that tantalizes the taste buds. This article presents a delightful recipe that combines the succulent barramundi with a flavorful crust, creating a perfect balance of taste and texture. Embark on a culinary journey as we explore the unique flavors of this dish, offering step-by-step instructions and tips to ensure success in your kitchen.
Here are our top 2 tried and tested recipes!
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.
MACADAMIA CRUSTED BARRAMUNDI
Make and share this Macadamia Crusted Barramundi recipe from Food.com.
Provided by Wendys Kitchen
Categories Australian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200°C
- Combine all ingredients for the crust in a food processor and pulse until a rough crust forms, the macadamia nuts should still be quite chunky.
- Season to taste with salt and pepper and reserve.
- Heat a large nonstick sauté pan over medium high heat and add the olive oil to the pan.
- Season the fillets on both sides with salt and pepper and place in the pan flesh side down (side opposite where skin was) and cook for 1 to 2 minutes or until light golden brown.
- Using a thin flat spatula gently flip fish over and divide the crust evenly among the top of each fish in an even layer.
- Transfer entire pan to the oven and bake for 4 to 5 minutes or until the fish is just cooked through and the crust is light golden brown.
- Remove fish from oven and serve immediately with either a light salad or sautéed vegetables.
Nutrition Facts : Calories 460.5, Fat 29.9, SaturatedFat 10.3, Cholesterol 183.5, Sodium 307.1, Carbohydrate 12.1, Fiber 2.1, Sugar 1.6, Protein 36.3
Tips:
- Choose the freshest barramundi fillets you can find. Look for fillets that are firm and have a slightly iridescent sheen. Avoid fillets that are slimy or have any off-odors.
- To make the macadamia and lemon myrtle crust, use a food processor to finely chop the macadamia nuts. You can also use a rolling pin to crush the nuts.
- Be sure to season the barramundi fillets with salt and pepper before cooking. This will help to enhance the flavor of the fish.
- Cook the barramundi fillets over medium-high heat. This will help to create a crispy crust on the outside of the fish while keeping the inside moist.
- Serve the barramundi fillets immediately with your favorite sides. Some good options include roasted vegetables, mashed potatoes, or rice.
Conclusion:
Barramundi with macadamia and lemon myrtle crust is a delicious and easy-to-make dish that is perfect for any occasion. The crispy crust and moist fish are sure to please everyone at your table. So next time you're looking for a healthy and flavorful seafood dish, give this recipe a try. You won't be disappointed!
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