Pan-fried fish with macadamia nut pesto
A nut coating and a macadamia pesto turn white fish fillets into a quick but delicious dinner for guests. Hapuku (groper) steaks can be used instead if you have them.
|½ cup||Macadamia nuts, chopped|
|¾ cup||Wild rocket|
|¼ cup||Macadamia nut oil, or extra virgin olive oil|
|¼ cup||Parmesan cheese, finely grated|
For the fish
- To make the pesto, place the nuts, rocket and salt in a food processor and mix until finely chopped.
- With the motor running, slowly add the oil to make a paste. Stir in the cheese. Squeeze the juice from the lemon and reserve.
- To cook the fish, season with pepper and sprinkle with the nuts, pressing in well.
- Heat the oil in a frying pan. Saute the fish for about 2 minutes each side, depending on thickness. Remove from the heat, cover and stand for 1 minute.
- Serve a small dollop of pesto on top of each steak. Thin the remainder of the pesto with the lemon juice and drizzle around the edge. Serve on kumara mash or polenta.