The spicy capsicum pesto adds a nice bit of heat to the snapper
This spicy capsicum pesto gives the snapper a bit of heat and great taste. The macadamias add a creamy flavour to the pesto and the chilli gives it a little spice. Make extra pesto and freeze for later as this is great as a dip, on meat or grilled vegetables, or mixed with pasta. Serve with a fresh garden salad and crunchy sweet potato chips.
Ingredients For the spicy capsicum pesto 2 large capsicums
1/2 cup macadamias, lightly roasted
1/4 cup fresh basil
1/4 cup coriander
2 cloves garlic, crushed
1 lemon, juiced and finely zested
1 birdseye chilli
For the snapper 4 snapper fillets
2 tbsp oil
1 tbsp margarine (or nuttelex if lactose free)
1 lemon, zested finely
Salt and pepper
To serve 1 large sweet potato, cut into 5cm x 2cm chips
2 tbsp olive oil
Garden salad, to serve (optional)
Method For the spicy capsicum pesto
Preheat the grill to high. Line a baking tray with foil.
Cut the capsicums into quarters and remove the seeds. Place the capsicum skin side up under a grill for 7-8 minutes or until the skin starts to blister and blacken. Place the capsicum in a plastic bag, seal by tying a knot and set aside for 15 minutes to sweat.
Peel the skin off the capsicum and blend the flesh for 30 seconds, until roughly chopped.
Add the macadamias, basil, garlic and blend for 1 minute.
Add the lemon zest and juice, coriander, chilli and blend for 1 minute or until combined. Refrigerate until ready to cook the fish for the flavours to develop.
The pesto should have some small chunks for texture and flavour
For the sweet potato chips
Preheat the oven to 220 degrees. Line a baking tray with baking paper.
Place the sweet potato in a bowl, add the oil, salt, pepper and toss to combine. Place on a baking tray and bake for 30-35 minutes, or until crunchy and golden brown.
To cook the snapper
Meanwhile, while the chips are in the oven, heat a frypan on medium heat and add the oil and margarine, stir to combine.
Pat dry the snapper fillets, rub in the lemon zest and season with salt and pepper. Set aside for 2 minutes for the flavour to infuse.
Place the fish fillets on the frying pan and cook for 2 minutes. Turn the fish over and spread the capsicum pesto on the cooked surface. Cook for 2-3 minutes until the bottom of the fish is golden.
The snapper should have a golden colour before spreading the pesto
Place the fish on serving plates with the sweet potato chips and garden salad. Serve and enjoy.
The capsicum pesto can be made in bulk and frozen.
The pesto makes a great dip, spread on meat or grilled vegetables, or pasta sauce addition.