Name: Fish in a macadamia crust with summer fruit salsa
Cook time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 2.00 red pepper diced; 1.00 mango peeled, stoned, diced; 1.00 papaya diced; 250.00 ml fresh coriander finely chopped; 30.00 ml lemon juice; 15.00 ml fresh chillies 573; 15.00 ml vinegar wine; 5.00 ml garlic cloves, chopped; 1.00 ml paprika; sea salt and freshly ground black pepper; 125.00 ml flour cake; 750.00 ml macadamia nuts; 6.00 fish; sea salt and freshly ground black pepper; 2.00 eggs extra large, whisked; 60.00 ml fresh chillies 573

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Ingredients (16)

2.00	red pepper — diced
1.00	mango — peeled, stoned, diced
1.00	papaya — diced
250.00 ml	fresh coriander — finely chopped
30.00 ml	lemon juice
15.00 ml	fresh chillies — 573
15.00 ml	vinegar — wine
5.00 ml	garlic — cloves, chopped
1.00 ml	paprika
	sea salt and freshly ground black pepper

FISH

125.00 ml	flour — cake
750.00 ml	macadamia nuts
6.00	fish
	sea salt and freshly ground black pepper
2.00	eggs — extra large, whisked
60.00 ml	fresh chillies — 573

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Method:

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.