cookware
- zester
- small rimmed baking sheet (2)
- parchment paper
- small oven-safe container
1 | Zest the citrus into a small mixing bowl. |
2 | Squeeze the citrus juice into a small rimmed baking sheet or equivalent. This container should fit the fish snugly. Marinate the fish in the fridge for about an hour. Flip the fish in the juice every 15 minutes or so. |
3 | Prepare the macadamia crust by adding the panko, macadamia nuts, cilantro, and salt into the bowl with the zest. Reserve. |
4 | Preheat the oven to 350°F. Melt the butter in a small, oven safe container while the oven preheats. Mix in the melted butter into the macadamia mixture right around the time the fish is done marinating. |
5 | Line a clean baking sheet with parchment paper. This baking sheet should be larger than the one used for marinating and should have enough space to space out the fish. Drizzle a little oil on the parchment and smear it across with your fingers. Lay the fish onto the oiled parchment paper. If the fish has skin, set it skin-side down. |
6 | Spoon on the macadamia mixture over the fish, then pat it gently to help it adhere to the fish. |
7 | Bake until the fish is cooked through, about 10 minutes for medium rare. Transfer to plates, share, and enjoy. |
notes
Chopping nuts is usually a messy task, so we simply throw nuts into a resealable plastic bag and smash them with a rolling pin.
