Recipe courtesy of Graham Kerr

Fillet of Fish Macadamia

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 2 servings
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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


  1. 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.