Grilled Fish with Macadamia Nut Butter
We are right in the middle of the famous Zaar World Tour and I volunteered to do a cooking challenge involving making something that was gluten-free on the barbie. Yes, we are virtually visiting Australia/New Zealand! I sort of cheated and used a recipe from the cookbook that was already tagged as gluten-free, but hey, that’s allowed. I chose this recipe because I want to incorporate more fish eating in my diet and I have some frozen halibut fillets in the freezer. Perfect. So I took one out and put it on my cast iron stove top to thaw out while I made something for my husband to eat. And no, we often do not eat the same thing. Don’t ask. Just be glad he eats at all.
Grilled Fish and Macadamia Nut Butter
- 4 fish fillets (choose any white fish you like such as halibut, cod, flounder, bass)
- 4 teaspoons olive oil
- 4 tablespoons butter
- 1/2 cup macadamia nuts, roughly chopped (other nuts are fine such as pine nuts or hazelnuts)
- 1/4 cup fresh parsley, roughly chopped
- kosher salt
- fresh ground black pepper
- 1 lemon, cut into 4 wedges
Heat oil in a grill pan over medium heat.
Pat fillets dry with paper towels and season with salt and pepper.
Cook fillets in grill pan 2 to 3 minutes per side depending on thickness of the fish; remove and keep warm.
Heat a separate skillet over medium low heat; add butter and chopped nuts.
Cook, while stirring to prevent burning; butter will foam and then when it subsides you will have browned butter (delicious!) and the nuts should be golden brown also.
Remove from heat and stir in the parsley; spoon over fish and serve with lemon wedges.