Series 2 Episode 1 - Kingfish w/ Macadamia Nut Crust
Kingfish w/ Macadamia Nut Crust and Honey Caper Vinaigrette
Serves 8 Main Course
Step 1. Honey Caper Vinaigrette
Ingredients
2.5
Tbl
Shallots
3
Tbl
Capers
1/3
Cup
Honey
1/3
Cup
Cider Vinegar
1
Tbl
Chives
1/2
Tbl
Tarragon
1
Tbl
Parsley
3/4
Cup
Canola Oil
1/4
Cup
Olive Oil
Salt & Pepper
Method
On a wooden board, finely dice the shallots and the capers. Place in a bowl, then add the honey and cider vinegar. Take the Chives, tarragon and parsley and mince until fine and add to the bowl. For the Canola and Olive Oil slowly drizzle into the bowl while whisking continuously. Taste and season with Salt and Pepper. Alternatively place all the ingredients in a jar with a lid and shake furiously until combined. Keep the vin in the fridge until required.
Step 2. Kingfish w/ Macadamia Nut Crust.
Ingredients
8 x
170gm
Pieces of Kingfish ( roughly half inch thick )
2
Cups
Flour ( seasoned with salt and pepper )
4
Eggs ( beaten )
200gms Macadamia
Nut Slithers ( Or just finely chopped )
Method
Place the flour, beaten eggs and Macadamia nuts in three separate bowls. Take one piece of fish at a time, dip in the flour, pat off any excess, now run through the egg mix, then cover with the nuts , pressing gently so they adhere to the kingfish fillets. Place on a clean tray and repeat the process until completed.
Step 3. Cooking and Serving
Ingredients
Cooking Oil
Macadamia Nut Crumbed Kingfish
Salt and Pepper
Honey Caper Vinaigrette
Method
Heat up your skillet or flat top on the Bbq to medium heat. Add some cooking oil then cook the fish in batches, seasoning with salt and pepper as you go. Keep a close eye on the cooking as if the heat is too high, the nut coating will burn easily. To serve, place a piece of fish on each plate and spoon over some of the Vinaigrette. Garnish with a wedge of lemon and serve pronto.
