Snapper Macadamia Nut Pesto Recipe

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While I was an apprentice chef at the Watermark restaurant in Sydney, the kitchen brigade took turns on who would create the fish of the day offering. The best fish dishes often sold out by the middle of service. Although this dish is not one of the specials we created, it is rather similar in presentation and style to those we prepared many years ago.

This is an interesting twist on the regular pesto and instead of using pine nuts I’ve used macadamia nuts. It uses the same ingredients like basil, olive oil, rocket, parsley and parmesan cheese which you’d use in regular pesto, but the macadamia nuts offer a really intense roasted nuts flavour to the macadamia nut pesto.

Prep time:
Cook time:
Servings: 4


Cost per serving $2.73 view details
  • 4 × 250g (8.8 oz.) snapper fillets
  • 450g (1 pound) potatoes
  • 15g (1 tablespoon) wildfire spice
  • 100g (½ cup) fresh rocket leaves
  • 100g (½ cup) fresh basil leaves
  • 100g (½ cup) macadamia nuts
  • 150g (.6 cup) freshly grated parmesan cheese
  • 50g (¼ cup) Italian parsley
  • 100ml (½ cup) light olive oil
  • 5g (1 teaspoon) salt
  • Sprig of watercress for garnish
  • 30g (2 tablespoon) butter


  1. First, peel the potatoes and bring them to the boil in small pot with a little salt. When cooked, strain the potatoes and coarsely mash them with a little butter and Wildfire Spice. Salt if required. Allow to cool slightly and form into hash-brown sized patties. Then in a frying pan melt a little the butter and panfry the hash browns until golden, remove and finish in a hot oven.
  2. For the pesto, place the macadamia nuts, rocket, parsley, basil, parmesan cheese adding a little olive oil to form a paste like consistently. Then add salt to taste.
  3. Ensure the snapper of is free of all bones and in another sauce pan heat a little butter and pan fry the snapper till golden brown on medium heat. Remove from the heat, just as the snapper is nearly cooked, as it will continue to cook while still in the pan.
  4. To serve, place the hash brown on the plate, then the snapper fillets then simply garnish with the macadamia nut pesto and a sprig of watercress.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 209g
Recipe makes 4 servings
Calories 521  
Calories from Fat 368 71%
Total Fat 41.94g 52%
Saturated Fat 10.81g 43%
Trans Fat 0.0g  
Cholesterol 52mg 17%
Sodium 900mg 38%
Potassium 685mg 20%
Total Carbs 16.47g 4%
Dietary Fiber 2.5g 8%
Sugars 1.08g 1%
Protein 20.93g 33%



  • Lynn Yamamoto Dalman
    February 22, 2011
    Please enlighten me: what is rocket? If this can't be found in N. Calif, what might be a good substitute? Thanks! It sounds wonderful!
    • Mihir Shah
      June 5, 2008
      This looks amazing; not sure how to find wildfire spice in the US, but may substitute something for it like a cajun spice blend. Will try for sure.

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