Prep / Cook / Total - 15 / 15 / 30min
Eating fish on Good Friday is a tradition for many and if you are still on the hunt for the perfect fish recipe, I have just the perfect dish –
Turmeric, Macadamia and Lime Crumbed Snapper.
This has got to be my a favourite fish recipe because it is not only yummy, but is also very versatile and is an easy staple.
Ingredients:
- 4 x 150g snapper fillets, skin on
- 2 eggs, lightly beaten
- 1 ½ cups wholemeal breadcrumbs
- ½ cup macadamia nuts
- 1-2 tbsp. fresh grated lime zest
- 2 cloves garlic, grated
- 2-4 tsp. turmeric, ground
- 1 kilo carrots, rinsed
- 5 tablespoons butter
- 4 garlic cloves, minced
- 2 tablespoons honey (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- Chopped fresh parsley, for garnish
METHOD:
- To prepare the honey garlic butter roasted carrots Recipe: Preheat your oven to 425°F (220°C). Lightly oil a baking sheet and set it aside. Quarter the carrots lengthwise, keep them attached near the base of the stem. This will help cook carrots faster, plus it’s cute!
- Melt butter over medium heat in a saucepan. Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. Make sure not to burn the garlic. Remove from heat and stir in honey and whisk to combine.
- (Optional) Arrange carrots on the prepared baking sheet and brush them with the honey garlic butter sauce. Toss carrots to coat them evenly and arrange them in one layer.
- Sprinkle with salt and pepper and bake for 15 minutes, or until carrots are tender.
- While the carrots are roasting, grind the macadamias, garlic, turmeric, and lime zest in a spice grinder or food processor and combine with breadcrumbs. Dip each snapper fillet in the beaten eggs, transfer to the breadcrumb bowl, and cover with the breadcrumb mixture, patting gently to help the crumbs stick firmly.
Pan sear snapper skin for 1 – 2 minutes on each side, until cooked. - Remove roasted carrots from the oven and transfer to the serving plate. Place fish on top and sprinkle with parsley. Enjoy
