Fish with Macadamia, Burnt Butter, Sage and Parmesan

Fish with Macadamia, Burnt Butter, Sage and Parmesan

Serves 2

Ingredients
2 fillets of white fish (your preference)
2 tablespoons macadamia oil
Salt and pepper
10 sage leaves
100g unsalted butter
1/4 cup macadamias, roasted and crushed
Parmesan

Method
Heat 1 tablespoon of the macadamia oil in a frying pan on medium heat.
Season the fish with salt and pepper and gently fry until just cooked.
After the fish is cooked, remove and keep warm in the oven. Add remaining macadamia oil to the pan and fry the sage leaves until crispy. Take out and drain on paper towel.
Melt butter over a medium heat in a small pan, whisking constantly until butter begins to bubble and turn brown. When the butter is ready it will smell quite nutty and have a dark appearance.
Place fish on a plate, drizzle over 1-2 tablespoons of the burnt butter, sprinkle a few crispy sage leaves, crushed macadamias and grate over parmesan to taste.
Serve with a fresh garden salad or home-made chips.

 

Aussies encouraged to put macadamias on the menu this Easter

Swimming sensation and kitchen king, Eamon Sullivan, is keen to encourage home cooks across the nation to give their families and friends a crunchy culinary treat this Easter by adding a handful of deliciously creamy home-grown macadamias to seafood dishes served during the long weekend holiday.

An impeccable choice as the country's special occasion food, the world's finest nut, native to Australia, adds the perfect surprise to a wide range of Easter meals. In particular, macadamias combine delightfully with seafood, creating new, mouth-watering dimensions to your favourite aquatic dishes.

As a passionate supporter, Eamon knows all about the tantalising flavours and unique textures the macadamia offers and encourages everyone to add the very essence of Australia to their plates this Easter.

'For me, Easter is about coming together with family and friends and enjoying a big Aussie feast," he said. 'Integrating macadamias to your meal is simple and it will be a dish your guests will always remember. They make the ideal Easter ingredient because they go so well with seafood." 'One of my favourites is macadamia-crusted prawns served with aioli and green salad on the side. The macadamia nut just adds that delectable buttery taste. They're also perfect for encrusting fish and the crispness and delicate flavour is something your whole family will love and enjoy," Eamon said.

The reigning Celebrity MasterChef and café and restaurant owner said that with the huge variety of seafood recipes available, and the ease with which macadamias can be incorporated into a dish, make Easter the perfect time for Australians to get a little patriotic with their feasts.

Macadamias are the only native plant that have been developed and traded as a commercial food with around 850 growers producing around 40,000 tonnes each year. Farms range from small orchards with 1,000 trees to large operations with more than 300,000 trees.

From reasonably humble beginnings as a cottage industry in the 1970's, Australia has now taken firm leadership of world production, research, marketing and development, and is the largest producer and exporter, delivering macadamias to more than 40 countries worldwide.

For delicious recipes and more information on Australian Macadamias, visit the new website www.australian-macadamias.org