Kingfish w/ Macadamia Nut Crust and Honey Caper Vinaigrette

Serves 8 Main Course

Step 1.

Honey Caper Vinaigrette

Ingredients:

• 2 1/2 Tbl Shallots
• 3 Tbl Capers
• 1/3 Cup Honey
• 1/3 Cup Cider Vinegar
• 1 Tbl Chives
• 1/2 Tbl Tarragon
• 1 Tbl Parsley
• 3/4 Cup Canola Oil
• 1/4 Cup Olive Oil
• Salt & Pepper

Method:

On a wooden board, finely dice the shallots and the capers. Place in a bowl, then add the honey and cider vinegar. Take the Chives, tarragon and parsley and mince until fine and add to the bowl. For the Canola and Olive Oil slowly drizzle into the bowl while whisking continuously. Taste and season with Salt and Pepper. Alternatively place all the ingredients in a jar with a lid and shake furiously until combined. Keep the vin in the fridge until required.

Step 2.

Kingfish w/ Macadamia Nut Crust.

Ingredients:

• 8 x 170gm Pieces of Kingfish ( roughly half inch thick )
• 2 Cups Flour ( seasoned with salt and pepper )
• 4 Eggs ( beaten )
• 200gms Macadamia Nut Slithers ( Or just finely chopped )

Method:

Place the flour, beaten eggs and Macadamia nuts in three separate bowls. Take one piece of fish at a time, dip in the flour, pat off any excess, now run through the egg mix, then cover with the nuts , pressing gently so they adhere to the kingfish fillets. Place on a clean tray and repeat the process until completed.

Step 3.

Cooking and Serving

Ingredients:

• Cooking Oil
• Macadamia Nut Crumbed Kingfish
• Salt and Pepper
• Honey Caper Vinaigrette

Method:

Heat up your skillet or flat top on the Bbq to medium heat. Add some cooking oil then cook the fish in batches, seasoning with salt and pepper as you go. Keep a close eye on the cooking as if the heat is too high, the nut coating will burn easily. To serve, place a piece of fish on each plate and spoon over some of the Vinaigrette. Garnish with a wedge of lemon and serve pronto.

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