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Macadamia Nut Crusted Fish

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Editor's Note: We think you'll enjoy this previously published Zola classic...

I’m sort of the magazine and internet reader in the family. My husband, on the other hand, devours books.

He told me about a book. I investigated. I was immensely impressed, so today is “Book Report Day.”

I am so excited about this book, (I am not even finished reading it) yet, I am recommending it to you. This is amazing stuff.

From the jacket cover:

You’ve seen the headlines:

Parmesan cheese made from wood pulp. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. So many fake foods are in our supermarkets, our restaurants and our kitchen cabinets that it’s hard to know what we’re eating anymore...

Read the full column at

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Macadamia Nut Crusted Fish

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This is a ZReboot recipe. I used cod for my version of this dish. You can use just about any fish fillet. Just adjust the cooking time depending on how thick your fish pieces are. Cod is quite thick. My pieces were over 1” thick.

Servings: Serves 2. Can be doubled easily.


2, 6 oz pieces of fish. Use a flaky white fish for best results. Cod, haddock, tilapia, sea bass will all work.
5 ounces of macadamia nuts
1 Tbl of tamari or Bragg’s aminos or coconut aminos
1 minced clove of garlic, (jar garlic will work)
1 tsp of hot sauce (or to taste) I used Tabasco
1 – 2 Tbl of olive oil
½ tsp of black pepper (or to taste)
A good grind of sea salt (or to taste)


Preheat your oven to 400 degrees. Spray an oven proof pan with olive oil spray (I use my cast iron skillet). In a food processor, put in the macadamia nuts, tamari, garlic, hot sauce and half of the olive oil. Blend to get it all chopped up. In my case, I needed more olive oil to get it to the point where it was a paste. I was using a mini-processor and probably should have used my stronger one. So that’s why I am saying it might take a bit more oil. Then add the salt and pepper and give it another whiz to mix it up. I left my macadamia nut mixture a bit chunky. I was good with it that way.

Put your fish in the pan. Spread a quarter-inch thick layer of the nut paste over the top. Cover loosely with foil. All I did was lay a piece of aluminum foil over the top of the pan so the nuts would not get cooked too fast.

Bake in your oven until the fish is done. Mine took close to 15 minutes because it was rather thick. Then turn on your broiler. Take off the foil and broil the top of the fish pieces until the mixture turns a nice, golden brown. Watch it so it doesn’t burn. Only takes about a minute or two.

Be careful taking the fish out of the pan. The pan is going to be very hot and you want to make sure you get your spatula securely under the fish so it doesn’t fall apart.



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