Macadamia Nut Crusted Fish
Her name was Gloria. My first and only hurricane experience.
Here’s how Wikipedia describes Hurricane Gloria:
Hurricane Gloria was the first significant system to strike the northeastern United States since Hurricane Agnes in 1972 and the first major storm to affect New York and Long Island directly since Hurricane Donna in 1960. It was a powerful Cape Verde-type hurricane that formed during the 1985 Atlantic hurricane season, originating from a tropical wave on September 16 in the eastern Atlantic Ocean. After remaining a weak tropical cyclone for several days, Gloria intensified into a hurricane on September 22 north of the Lesser Antilles. During that time, the storm had moved generally westward, although it turned to the northwest due to a weakening of the ridge. Gloria quickly intensified on September 24, and the next day reached peak winds of 145 mph (230 km/h). The hurricane weakened before striking the Outer Banks of North Carolina on September 27. Later that day, Gloria made two subsequent landfalls on Long Island and later western Connecticut, before becoming extra-tropical on September 28 over New England. The remnants moved through Atlantic Canada, eventually dissipating on October 2.
My husband and I were visiting his parents at their summer cabin in Maine...
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Macadamia Nut Crusted Fish
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.
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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.
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.