Fish in a macadamia crust with summer fruit salsa

Recipe from: 10/1/2000 12:00:00 AM
Ingredients 18
Servings 6
Time

Ingredients

  • 2
    large red peppers, diced
  • 1
    mango, peeled, stoned and diced
  • 1
    papaw, peeled, seeded and diced
  • 250
    ml
    fresh coriander leaves, finely chopped
  • 30
    ml
    lemon juice
  • 15
    ml
    olive oil
  • 15
    ml
    wine vinegar
  • 5
    ml
    garlic, chopped
  • 1
    ml
    paprika
  • salt and freshly ground black pepper
  • FISH
  • 125
    ml
    cake flour
  • 750
    ml
    macadamia nuts
  • 6
    large fish fillets, such as yellowtail or kingklip
  • salt and freshly ground black pepper
  • 2
    extra-large eggs, whisked
  • 60
    ml
    olive oil
  • SALSA
 

Method

10-15 min
 
Stir all the ingredients for the salsa together in a large bowl. Season to taste with salt and freshly ground black pepper. Cover with cling film and chill. Bring to room temperature just before serving. Preheat the oven to 180 ºC (350 ° F). Place the cake flour in a shallow dish. Chop the macadamia nuts and transfer to a separate shallow dish. Place the whisked eggs in another shallow dish. Season the fish fillets with salt and black pepper. Coat the fish with the cake flour, shaking off the excess. Dip the fillets in the whisked egg and then in the macadamia nuts, ensuring the fillets are completely coated. Heat the olive oil in a heavy-based saucepan and fry the fillets until golden brown and done. Transfer the fillets to a baking sheet and bake for about 7 minutes until done. Divide the salsa between 6 serving plates and place a fillet on top. Serves 6.
 

Read more on: fish/seafood  |  bake  |  shallow-fry
 

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