Snapper with macadamia pesto and bean salad

No matter whether you've always loved to prepare or else you have picked up it as a hobby throughout quarantine, we'd venture a guess which you simply are watching for new recipes to tryout. Afterall, becoming creative at your kitchen is a wonderful and satisfying way to spend time.

We've gathered most of the very adored , highest rated Snapper with macadamia pesto and bean salad within our website. It's the finest of the Ideal!

We have rounded up the most useful recipes . They are our most loved, rated and commented 5 star recipes out of our huge neighborhood, all in one area. These apps, mains, desserts and more are guaranteed delicious!

How to make Snapper with macadamia pesto and bean salad

  • Yield : 4
  • Prep Time : 0:05
  • Cook Time : 0:40
  • Total Time : 0:45

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

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.

© Copyright 2020 Get Recipe Book - All Rights Reserved