Grilled Macadamia Nut Crusted Barramundi Fillets (Australia)

Barramundi is a super mild white fish that is becoming more popular and easy to find. This fish native to the northern rivers in Australia is now being sustainably farmed. The macadamia nut topping with a hint of citrus, garlic and herbs is a perfect pairing. This main dish only takes a few minutes to make on the grill and wrapped in cedar paper gives in a divine smoky flavour.

2 lbs barramundi fish fillet, or other white fish
2 Tbsp. olive oil
1 cup macadamia nuts, chopped
1 tsp. lime zest, freshly grated
1 Tbsp. fresh parsley, chopped
2 cloves garlic, minced
1 tsp. kosher or sea salt
½ tsp. black pepper, freshly ground
4-5 cedar papers, soaked in cold water

Slice the filets into 1-2" wide strips, the full width of the fillet.

On your soaked cedar papers, place a little olive oil then the fish.

In a small mixing bowl, mix together the nuts, zest, garlic, pepper, salt and pepper.

Coat each filet with the mixture and roll up in the cedar paper and tie with a soaked string.

Place on a hot grill for about 4 minutes per side. Take care not to overcook the fish.

Serve immediately in the cedar wrap for a fun presentation.

Makes 4 servings.