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Recipe

Easter cooking: my turmeric, macadamia and lime crumbed snapper 3 ways!

By 07/04/2020 No Comments

Eating fish on Good Friday is a tradition for many and if you are still on the hunt for the perfect fish recipe, I have just the perfect dish – my Turmeric, Macadamia and Lime Crumbed Snapper.

This has got to be my most favourite fish recipe from my Falling in Love with Food cookbook because it is not only yummy, but is also very versatile and has become a staple in my home.

To show you just how versatile (and delicious) here, I am sharing 3 different ways with my Turmeric, Macadamia and Lime Crumbed Snapper!

My Turmeric, Macadamia and Lime Crumbed Snapper 3 ways!

Base recipe:
Serves: 4
Pre: 10-15 min
Cooking: 15 min

Ingredients
4 x 150g snapper fillets, skin on
2 eggs, lightly beaten
1 ½ cups wholemeal breadcrumbs
½ cup macadamia nuts
1-2 tbsp. fresh grated lime zest
2 cloves garlic, grated
2-4 tsp. turmeric, ground

Method

Grind the macadamias, garlic, turmeric 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 snapper skin for 1 – 2 minutes on each side, until cooked.

Idea 1: Turmeric, Macadamia and Lime Crumbed Snapper Tacos

Serves 4
Pre: 10-15min
Cooking: 10-15min

Ingredients
Turmeric, Macadamia and Lime Crumbed Snapper, recipe above
8 taco shells (soft or hard)
1 large avocado, pip and skin removed, diced
2 roma tomatoes, diced
2 cups shredded cabbage
coriander leaves, chopped
2 red chilli, finely sliced or pickled jalapeno
2 limes, cut into quarters

Method

If using soft tacos, wrap them in alfoil and warm them up in the oven.

Once warm, remove from the alfoil, top with fish, cabbage, tomatoes, avocado and any other toppings of choice, finish with a squeeze of lime, wrap up and eat!

NB: for a low carb option, use iceberg lettuce cups, instead of tacos shells.

Idea 2: Turmeric, Macadamia and Lime Crumbed Snapper and edamame avocado mash

This is my twist on classic ‘fish with mushy peas.’

Serves 4
Pre: 10-15min
Cooking: 10-15min

Ingredients
Turmeric, Macadamia and Lime Crumbed Snapper, recipe above
1 large avocado, pip and skin removed, diced
1 tbsp. lime juice
1 cup edamame beans (podded)
1 tbsp. extra virgin olive oil
pinch chilli flakes, optional
salt and pepper to taste

Method

To make the mash, if you haven’t already boiled the edamame, boil in a saucepan and remove shell.

Place the podded beans, avocado and lime in a food processor or blender. Pulse the mixture while slowly adding some extra virgin olive oil, until a rough mash forms. Season to taste.

Spoon mash on a plate, top with the snapper and serve with a fresh leafy salad.

 Idea 3: Turmeric, Macadamia and Lime Crumbed Snapper with spicy avocado, chickpea salsa

Serves 4
Pre: 10-15min
Cook: 10-15min

Ingredients
Turmeric, Macadamia and Lime Crumbed Snapper, recipe above
1 large avocado, pip and skin removed, diced
1 x 400g can chickpeas, rinsed and drained
½ cup roasted capsicum, chopped
1 tbsp. pickled jalapeno, chopped or 1 red chilli, finely sliced
1 tbsp. extra virgin olive oil
1 tbsp. lime juice
½ bunch coriander, leaves picked, finely chopped
pinch cayenne powder, for extra heat
salt and pepper, to taste

Method

To make the salsa, combine all ingredients in a bowl, combine well, season to taste.

Serve salsa on a plate, top with the snapper and serve with a leafy side salad.