RECIPE BY:
Matt Sinclair
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- 275g packet chilled John West Barramundi Fillets with Salt & Lemon Myrtle Seasoning
- 1 peach
- 4 butter lettuce leaves
- ¼ cup watercress
- ½ small red capsicum, thinly sliced
- ¼ cup toasted macadamia nuts
- 1 tablespoon toasted macadamia oil
- Finger lime
METHOD:
- Cut cheeks from peach, place flesh side down on a chargrill plate or non stick frypan. Cook until caramelised.
- Pan fry John West Barramundi following packet directions.
- Arrange lettuce, watercress, capsicum and macadamia nuts on serving plates. Lightly drizzle with macadamia oil and sprinkle over finger lime. Serve fish with salad and peach cheeks on the side.
- TIP: If finger limes are not in season substitute with lime wedges for serving.
Our friends at Wine Selectors recommend pairing this dish with a Chardonnay or Marsanne.
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