I’m not a big fan of seafood but even I loved this recipe from Zoe Bingley-Pullin’s latest cookbook, Falling in Love with Food. It has the perfect balance of flavours—sweet honey, spicy turmeric and a hint of tang from the lime—which, when paired together, make this easy dish taste exceptional.
While I’d suggest that you give it a go with snapper, Zoe assures us that it tastes equally delicious using chicken thigh or salmon. It takes less than 30-minutes so put your feet up, enjoy a glass of wine, heck, take some time for yourself. Dinner will be ready in no time.
Turmeric, Macadamia and Lime Crumber Snapper with Honey Ginger Carrots
Serves: 2
Prep: 10-15 mins | Cook: 15 mins
Dairy Free
Ingredients
2x 150g snapper fillets, skin on
1 egg, lightly beaten
¾ cup wholemeal breadcrumbs
¼ cup macadamia nuts
1 tbsp. fresh grated lime peel
1 clove garlic, grated
2 tsp. turmeric, ground
Chopped parsley, to serve
Honey Ginger Carrots
½ bunch dutch carrots
1 tsp. ginger, grated
1 – 2 tbsp. honey
2 tbsp. EV olive oil
Method
- Heat a medium-sized pan, add the carrots and cover with olive oil, honey and ginger and cook for 10 – 12 minutes.
- Grind the macadamias, garlic, turmeric and lime zest in a spice grinder or food processor and combine with breadcrumbs.
- Dip each snapper fillet in the beaten eggs, transfer to the breadcrumb bowl and cover with the breadcrumb mixture, patting gently to help the crumbs stick firmly.
- Pan sear snapper skin for 1 – 2 minutes on each side, serve with the carrots and chopped parsley.
Falling in Love with Food: A Cookbook and a Love Story, features chapters and recipes from different phases of Zoe’s life. From fun things she ate in her childhood to the food she made while training as a chef at Le Cordon Bleu School in London. It includes elements and food from studying nutrition, her wedding, becoming a mother and more.
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