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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