Ingredients
4 x 150g snapper fillets
2 eggs, lightly beaten
1 – 1 ½ cup wholemeal breadcrumbs
½ cup macadamia
2 tbsp. fresh grated lime peel
1 clove garlic, grated
Chopped parsley, to serve
Honey Ginger Carrots
½ bunch dutch carrots
1 tsp ginger, grated
1 – 2 tbsp honey
2 tbsp extra virgin olive oil
Method
Heat a medium sized pan, add the carrots and cover with olive oil, honey and ginger and cook for 10 – 12 minutes.
Grind the macadamias, garlic and lime zest in a spice grinder or food processor and combine with breadcrumbs. Dip each snapper fillet in the beaten eggs, transfer to the breadcrumb bowl and cover with the breadcrumb mixture, patting gently to help the crumbs stick firmly.
Pan sear the skin for 1 – 2 minutes on each side, serve with the carrots and chopped parsley.
