Macadamia-crusted Barramundi
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  • 4 McGinnis Sisters Barramundi fillets
  • 2-1/2 cups roasted macadamia nuts
  • 1-1/2 cups fresh breadcrumbs
  • 2 eggs, lightly beaten
  • 2 teaspoons water
  • 1/4 cup olive oil
  • lemon wedges for garnish
Process nuts and breadcrumbs in a food processor to fine crumbs. Remove to a shallow dish. Season with salt and pepper.
Lightly beat eggs and water together in a shallow dish. Dip both sides of fish fillets into egg mixture. Coat with breadcrumb mixture, pressing on with your fingertips. Transfer to a plate. Cover with plastic wrap. Refrigerate for 20 minutes. Heat oil in a non-stick frying pan over medium heat. Cook fish for 3 minutes each side or until golden. Serve fish with lemon wedge and a tossed salad.

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