Cook time: 10 mins
Summer in NZ is simply stunning, especially if you have time to do a little fishing. Celebrate your catch with this cracker of a dish, which works well with any firm fleshed white fish. It’s bright and full of flavour, and the addition of macadamia gives it a great texture.
4 Tarakihi fillets
300g green beans
Asparagus – sliced diagonally
100g macadamia nuts and/or 100g pistachio nuts
3 tbsp macadamia oil
2 tbsp extra virgin olive oil
½ red onion, finely sliced
2 cloves garlic (minced)
Small handful mint – roughly chopped
Maldon Flaky Sea Salt
2 tbsp capers
- Boil a large pot of water and plunge beans for 3 minutes. With 1 minute to go, plunge asparagus. After 3 minutes, plunge the lot into cold water to stop the cooking process and keep the vibrant green colour.
- Roast the macadamia and pistachio nuts for 5-10 minutes until golden (watch carefully). Take out and let cool. Roughly chop.
- Peel oranges and slice into wedges.
- Combine drained beans and asparagus in a bowl. Squeeze a little orange juice over, then add orange. Add minced garlic, nuts, red onion, mint and coriander. Gently mix.
- Blend oils and dress salad gently, then stack onto warm plates. Season to taste with the flaky sea salt.
- Heat a large pan; add 2 tbsp oil, place fish skin side down for 2-3 minutes depending on size. When skin is golden and crispy, turn over for another 1-2 minutes.
- Once turned, add capers to pan, squeeze over orange juice and add a knob of butter.
- Place fillets on top of salad, pour pan juices over, season and serve.
- Perfect with new season potatoes
- If using a thick fillet, dust in seasoned flour before cooking.
- Cook fillets for 2 minutes per side for every 2cm of thickness.