Macadamia and Coconut Crusted Snapper with Mango Coulis and Coconut Cauliflower “Rice”

Posted by on Feb 16, 2014 in Recipes | No Comments

Macadamia Coconute Crusted Snapper with a Mango Coulis

I cannot claim this recipe as my own – the only thing I changed from the original was the fish!!  But it is SO incredible and easy I have to share with you guys!

This came from my new favourite cookbook – Against All Grain by Danielle Walker – http://againstallgrain.com/buy-it-now/


 

 

 

 

 

 

 

Macadamia and Coconut Crusted Snapper:

Ingredients:

  • 2 snapper fillets
  • 1 C coconut milk
  • 1 TBsp fresh lemon juice
  • 1/2 C macadamia nuts
  • 1/4 C shredded coconut
  • Zest of half a lemon
  • Handful of parsley chopped
  • Pinch of sea salt
  • Coconut oil
Marinade the fish in the coconut milk and lemon juice for at least an hour before cooking.  Pre-heat oven to 200°C.   Process the macadamia nuts in a blender until crumbly (a few pulses should do).  Add coconut, lemon zest, parsley and salt.   Remove fish from marinade and coat in macadamia mix.  Place in oven dish, drizzle with coconut oil.  Cook in oven for 15-20 minutes or until fish flakes with a fork.

 

Mango Coulis

Ingredients:

  • 1 large mango
  • slice of pineapple or pineapple juice
  • Juice of 1 lime
Blend all ingredients together to form a thick sauce.

 

Coconut Rice

Ingredients:

  • 1/2 head of Cauliflower
  • 2 T coconut oil
  • 1/4 C coconut milk
  • 1 T coriander
  • juice of 1 lime
  • 2 tsp honey or coconut sugar
  • pinch of salt
Grate cauliflower with cheese grater.  Sauté in coconut oil for 5 mins.  Add all other ingredients and continue to stir until cauliflower is just cooked (I never overcook this rice otherwise it’s just mush – I prefer my rice ‘crunchy’)