Snapper with macadamia pesto and bean salad

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(10) Rate it

• 0:05 Prep


• 0:40 Cook


• 
  4 Servings


• Capable cooks

Try this no-fuss gluten-free dinner of snapper served with creamy macadamia pesto spiked with lime and coriander.

Featured in
Snapper recipes, Nutrition information

Ingredients

• 500g sweet potato, peeled, cut into 2cm pieces


• 1 1/2 tablespoons extra virgin olive oil


• 1 small red onion, thinly sliced into rounds


• 1 tablespoon lime juice


• 4 (about 180g each) snapper fillets


• 300g green beans, trimmed, blanched

Macadamia pesto

• 75g macadamias, toasted


• 1 cup fresh coriander leaves, firmly packed


• 1 small garlic clove, coarsely chopped


• 1 lime, rind finely grated, juiced


• 60ml (1/4 cup) extra virgin olive oil


• 1 tablespoon water

Equipment

• Food processor

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat the oven to 200C/180C fan-forced. Line a baking tray with baking paper. Place potato on the prepared tray. Drizzle with 1 tbs of the oil. Season. Roast, stirring halfway, for 30 minutes or until golden and tender.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Meanwhile, for the pesto, process the macadamias, coriander, garlic and lime rind in a food processor until finely chopped. Combine the lime juice, oil and water in a jug. Add to macadamia mixture, with the motor running, in a slow steady stream until well combined and smooth. Season.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Place the onion in a heatproof bowl and cover with boiling water. Stand for 3 minutes. Drain well. Place the onion and lime juice in a large bowl. Season, then set aside to macerate.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Heat the remaining oil in a large non-stick frying pan over medium-high heat. Pat the skin of the snapper dry with paper towel. Season. Cook snapper, skin side down, for 2 minutes or until crisp. Turn and cook for 1-2 minutes or until just cooked through. Transfer snapper to a plate to rest.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Add the sweet potato, beans and 1 tbs of the pesto to the onion mixture. Toss gently to combine. Divide among serving plates. Top each with snapper and a spoonful of the pesto.
  
  
  

• Low carb


• Lower gi

Nutrition

• 2640 kj

  Energy




• 38g

  Fat Total




• 6g

  Saturated Fat




• 7g

  Fibre




• 43g

  Protein







• 26g

  Carbs (total)

All nutrition values are per serve

Notes

Macadamias make a creamy pesto, delicious with lime and coriander.

• Author: Katrina Woodman


• Image credit: Jeremy Simons


• Publication: Taste Magazine

Source: taste.com.au