This recipe is a prime example of letting quality local produce shine!
The key here is of course buying the freshest quality produce you can get your hands. Plus show a little restraint in the preparation process. Essentially, allowing the nature beauty of the produce to take its rightful place on centre stage.
What does this approach give you? Well ……… frankly lots of WOW and OMG’s this is AMAZING ……. plus the added bonus of less time and stress in the kitchen.
This fresh and flavour packed recipe is actually the perfect entree for a dinner party OR light lunch when you are super busy and need something fabulous to lift your spirits!
Ah and it is Paleo friendly AND gluten free – yep everyone wins with this recipe!
As the key to success is all about the produce, I have naturally chosen to go with macadamia products from Brookfarm in Byron Bay. You also need to make sure the fish you select is super fresh of course. And that you buy vine ripened sweet cherry tomatoes.
So why Snapper? Well frankly it ticked all the boxes 1. it was the best looking fish on the day 2. Was a great price and 3. was in season.
Other fish that would work equally well though if you can’t get Snapper are; Kingfish, Barramundi or Sea Bream. You basically just want a white flesh fish that is light in flavour, has a firm meat structure and will lend itself to being served raw. You can ask your fish monger if in doubt.
- always buy your fish directly from a fish monger rather than pre-packed from a supermarket
- buy fish whole and ask your fish monger to fillet, scale and pin bone it for you
- Why? Simple ….. buying fish whole is the easiest way to ensure the fish is actually fresh
- check to see if the fish’s eyes are clear (cloudy eyes are a good indication that the fish is not fresh)
- feel the fish, check the skin / body is free of bumps and bruises
- the fish should not smell fishy – rather smell clean and ‘of the ocean’
Buying fish whole also gives you the chance to ask for the “frame” ie bones back from the fish monger. Why do you want the frame? Simple ……you can make your own fish stock for soups or risotto. Effectively, giving you another homemade meal for free – YAY!
So how do you sound like a pro when asking your fish monger for the Snapper to be prepared for this dish? Easy “hi – can you please give me one snapper, skin off, pin boned …. and I’d like the frame back please” done! The fish monger will wrap the fillets and frame separately so you can easily freeze the frame if you are not planning on making a stock that day.
So on with the recipe then!
(serves 2 for entree or light lunch)
1 whole Snapper – skin off / pin boned
1 lemon – cut into two cheeks
4 springs of chervil – picked
4 springs of dill – picked
12 heirloom cherry tomatoes – cut in half
16 salted Brookfarm macadamia nuts – cut in half
Brookfarm Macadamia Nut Oil – First Cold Pressed
Olsson Flaked Sea Salt and Pepper
- cut the Snapper fillets into large chunks on an angle and display neatly on your plate / serving platter
- evenly scatter over the herbs, nuts and tomatoes
- drizzle with Brookfarm Macadamia nut – First Cold Pressed Oil
- sprinkle with a quality salt like Olsson Flaked Sea Salt
- serve at the table and allow guests to squeeze over the lemon
- allow the fish to be out of the fridge for 10-15 mins so it is slightly at room temperature
- allow each guest to squeeze the lemon over just as you are ready to eat, if the lemon juice is left to sit it will cure the fish and will be more Ceviche than Sashimi
- if you are looking for an extra kick ….. chopped chilli scattered over the top would also work really well
The flavours in this dish work beautifully with a Riesling or aged Chardonnay.