Mac Nut Crusted Local Catch Recipe

Directions

1. 1

   Prepare the Potatoes

   Place the red bliss potatoes in a pot of salted water and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain and return to the pot.

2. 2

   Butter Braise the Potatoes

   Add 2 tablespoons of butter to the drained potatoes and toss gently to coat. Cover and keep warm.

3. 3

   Prepare the Asparagus

   In a separate pot, bring water to a boil and blanch the asparagus for 2-3 minutes until bright green and tender-crisp. Drain and set aside.

4. 4

   Prepare the Fish

   Preheat the oven to 375°F (190°C). Season the fish fillets with salt and pepper. Press the finely chopped macadamia nuts onto the top of each fillet.

5. 5

   Bake the Fish

   Place the coated fish fillets on a baking sheet and bake in the preheated oven for about 15-20 minutes, or until the fish is cooked through and the nuts are golden.

6. 6

   Make the Butter Sauce

   In a saucepan, melt the remaining butter over medium heat. Add the lobster stock and heavy cream. Simmer for 5-7 minutes, stirring occasionally, until slightly thickened. Stir in lemon juice and season with salt and pepper to taste.

7. 7

   Serve

   On each plate, place a serving of butter-braised red bliss potatoes and asparagus. Top with the mac nut-crusted fish and drizzle the butter sauce over the dish. Enjoy!