Ingredients (serves 4)
500 gms Gurnard fillets (5-6 fillets)
Cathedral Cove Macadamia Lemon or Chilli Kelp Sprinkle
Macadamia Oil
Lemons
Method
Gurnard fillets are generally very small but if fillets are large, 5 should be enough.
Pat fillets dry and cut into finger length portions.
Sprinkle macadamia mix (either one sprinkle or a mix of ½ of each) onto a flat plate and gently press onto fillet.
Refrigerate for 10 minutes
Heat a thin layer of macadamia oil in a large non-stick pan and add the fillets. Cook for a few minutes each side until golden brown.
Serve immediately with lemon wedges, oven roasted potato wedges and coleslaw made with red and green cabbage served with a light creamy wasabi salad dressing.
Reference to www.cathedralcovemacadamias.co.nz
