This incredibly tasty dish “Macadamia Crusted Fish with Mango Coulis” is courteous of Danielle Walker author of New York Times Bestseller “Against All Grain”
- 4 fish pieces – preferably snapper or red emperor
- 1 cup coconut milk
- 1 tsp fresh lemon juice
- ½ cup macadamia nuts
- ¼ cup shredded unsweetened coconut
- ½ tsp lemon zest, finely minced
- 1 tbsp parsley, chopped
- ½ tsp sea salt
- 1 tbsp coconut oil, melted
- 1 large mango, peeled and seeded
- 2 tsp pineapple juice
- 1 tsp fresh lime juice
1. Place the fish in a shallow dish (I used a glass cooking dish) You can use anything as long ts shallow.
2. Pour coconut milk and lemon juice into a small bowl and stir until combined. Pour the mixture over the fish and place the fish in the refrigerator to marinate for 1 hour.
3. Preheat the oven to 200 degrees celcius
4. Place the macadamia nuts in a food processor and pulse 8-10 times, until the nuts are finely chopped but haven’t turned into nutbutter!
5. Add the coconut, lemon zest, parsley, and salt to the food processor and pulse twice to incorporate. Empty the mixture into a shallow dish.
6. Remove the fish from the marinade and pat dry. Press each fillet into the macadamia mixture, coating it on all sides.
7. Grease the bottom of a baking dish with 1 teaspoon of the coconut oil. Place the fish in the dish and drizzle with the remaining coconut oil. Bake for 15 minutes, or until the fish is cooked through.
8. Place the mango, pineapple juice, and lime juice in a blender and puree (I used our bullet). Drizzle on a plate and top with fish. Serve with steamed greens
Approximate Total Time: 30 minutes + 1 hour marinating time.