Barbecued trumpeter with macadamia crust

Preparation time:
10 mins
Cooking time:
10 mins
Blow your own trumpet and make your guests go nuts for this fishy feast and its crusted crowning glory.


200g macadamias
½ cup dried breadcrumbs
1 egg yolk
¼ bunch flat-leaf parsley,
finely chopped
½ cup finely grated parmesan
Finely grated zest and juice
of 2 limes
Sea-salt flakes and freshly ground
black pepper, to season
4 x 170g boneless trumpeter fillets
2 Tbsp extra virgin olive oil
Aioli, salad and lime wedges, to serve

You can substitute any firm-fleshed white fish you like, such as kingfish.


1. Use a mortar and pestle to grind nuts and breadcrumbs until combined. Stir in yolk, parsley, parmesan and zest and juice. Season. Roll out between 2 sheets of baking paper until ½ cm thick.

2. Preheat barbecue hotplate to medium. Season fish with salt, cut nut crust to fit each fillet and press on firmly. Drizzle with oil and cook, crust-side down, for 5 minutes or until golden. Turn fillets and cook for a further 5 minutes. Serve with aioli, salad and lime wedges.

  • Author:
  • Stylist: Kristine Duran-Thiessen
  • Photographer: Andre Martin

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