Macadamia Nut Crusted Local Catch Recipe

Preparation and Cooking Instructions

1. 1

   Prepare the Lobster Butter Sauce

   In a saucepan, melt 2 tablespoons of butter over medium heat. Add the lobster stock and bring to a simmer. Stir in the heavy cream and chopped rosemary. Simmer for about 5 minutes until slightly thickened. Season with salt and pepper, then set aside.

2. 2

   Prepare the Fish

   Preheat the oven to 375°F (190°C). Pat the fish fillets dry and season with salt and pepper. Dip each fillet first into the beaten egg and then coat with the macadamia nut and panko mixture.

3. 3

   Cook the Fish

   In a large oven-safe skillet, heat the remaining 2 tablespoons of butter and olive oil over medium-high heat. Once hot, add the crusted fish fillets and cook for about 3-4 minutes on each side until golden brown. Transfer the skillet to the preheated oven and bake for an additional 10 minutes, or until the fish is cooked through.

4. 4

   Sauté the Vegetables

   While the fish is baking, in a separate pan, sauté the mixed garden vegetables in a bit of olive oil until tender, about 5-7 minutes.

5. 5

   Serve

   On each plate, serve a portion of cooked rice, sautéed vegetables, and top with the macadamia nut crusted fish. Drizzle the rosemary lobster butter sauce over the fish and enjoy!