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Macadamia Nut Crusted Fish

Zola on


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 ½ 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 fourth-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.

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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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