better homes & gardens

Barbecued trumpeter with macadamia crust
Barbecued trumpeter with macadamia crust
Preparation time:
10 mins
Cooking time:
10 mins
4 Makes


  • 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
  1. Method
  2. Notes

  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.

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

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