Fillet of Fish Macadamia

  • A Graham Kerr creation for Queensland, Australia
Total Time:
25 min
15 min
Inactive Prep:
10 min
2 servings


  • 2 (6-ounce) barramundi or swordfish steaks
  • White peppercorns, salt
  • 1 egg yolk
  • 4 tablespoons clarified butter
  • Juice of 1/4 lemon plus extra for sauce at the end
  • 2 ounces Macadamia nuts, grated
  • 1/8 cup dry sherry, warmed
  • 1 tablespoon fresh parsley stalks, finely chopped
  • 1 tablespoon butter
    • Directions

      Season fish with peppercorns and salt. Mix egg yolk, 2 tablespoons clarified butter and juice of 1/4 lemon together. Brush yolk mixture onto fish and press nuts into each side. Place 2 tablespoons clarified butter in frypan. When hot add fish and fry 3 minutes each side, add heated sherry and set alight. Add chopped parsley stalks. Place fish on serving dish. Add 1 tablespoon butter and extra lemon juice to frypan, pour sauce over the fish.