Barramundi skewers with lemon macadamia mayo
Barramundi skewers with lemon macadamia mayo – gluten free, egg free, wheat free, dairy free, refined sugar free, clean and paleo friendly
It’s Australia Day next Thursday and I’m excited!
So excited in fact that I whipped up these Barramundi skewers for a lighter Australia Day meal. Perfect for a hot Summer day when you don’t feel like Aussie burgers or sausages.
Barramundi is native to Australia and it so happens to be one of my favourite fish with it’s firm, sweet flesh. If you don’t want to use Barramundi you can sub for another fish such as Snapper, Ocean Perch, Nile Perch, Sea Bass or Halibut.
Try to use fish that has no skin as you will find it tough cutting the fillets into cubes. If your fish does have skin on it, lift the skin as you slice between skin and flesh with a knife.
To keep this recipe truly Australian, I’ve made a lemon macadamia mayonnaise utilizing roasted macadamia nuts. If you have an egg allergy then this is perfect for you as there are no eggs used at all. Feel free to use regular home made mayonnaise if you prefer. Roasted macadamia nuts are then chopped and sprinkled over the top for added crunch. If making the macadamia mayo, try to use a light, more neutral tasting oil as extra virgin olive oil can yield a bitter result.
I’ve paired these Barramundi skewers with an avocado and tomato salad which complements the flavours and makes a wonderfully fresh addition. Simply chop 2 large, ripe avocados, slice 250 grams (or one punnet) of cherry tomatoes in half, add some red onion rings, chopped flat leaf parsley and spring onions. Pour over some vinegar, olive oil, salt and pepper and you’re done.
Did you know?
Barramundi start out life as males, reaching maturity at about 3 – 4 years of age and later change into females around the 5 year mark. Most small fish are exclusively male with the percentage of females increasing with overall length.
I hope you have a fantastic Australia Day.
Love, Tash x
Why this is so good for you
Coconut/oil speeds up metabolism, reduces the risk ofwher heart disease, reduces the risk of diabetes, improves digestion, increases immune strength, is anti-bacterial, anti-viral, anti-fungal and anti-parasitic, prevents osteoporosis, prevents stroke and helps prevent the onset of Alzheimer’s disease. If making the macadamia mayonnaise, try to use a light (in flavour) oil as extra virgin olive oil can yield a bitter result.
Olive oil helps prevent breast cancer, heart disease, lowers blood pressure, reduces the risk of diabetes, reduces the risk of rheumatoid arthritis and osteoporosis, helps prevent strokes and reduces risk of depression.
Barramundi lowers the risk of cancer, helps prevent coronary heart disease, prevents diabetes, strengthens bones and improves vision.
Macadamia nuts help prevent heart disease and stroke, help avoid sugar cravings, boost the immune system and help slow the ageing process.
Lemon and lemon zest promotes heart health, maintains blood pressure levels, lowers bad cholesterol, reduces risk of heart disease and high blood pressure, helps prevent skin, colon and breast cancer, helps prevent osteoarthritis, inflammatory polyarthritis, bone fractures and osteoporosis, helps treat sore throat, flu, cold and similar infections, encourages healthy bowel movements and improves oral health.
Onions strengthen the immune system, help regulate blood sugar, reduce inflammation, help prevent cancer and reduce the risk of gastric ulcers.
Garlic has anti-bacterial, anti-viral, anti-fungal and antioxidant properties, supports the circulatory, digestive and immune systems, helps lower blood pressure, assists in detoxification, prevents formation of blood clots, reduces blood pressure, helps with asthma, regulates blood sugar levels in diabetics and lowers the risk of most types of cancer.
Capsicum helps fight food poisoning, helps prevent aging, helps prevent stroke, helps prevent bladder, cervix, pancreas and prostate cancers, helps reduce gastrointestinal problems, increases metabolism, helps prevent macular degeneration, helps eliminate migraines and headaches; and helps prevent asthma and lung infections.
Zucchini aids digestion, prevents constipation, helps prevent cancer, aids prostate health, helps prevent asthma and arthritis, lowers blood pressure and reduces the risk of heart attack and stroke.
Parsley freshens breath, inhibits tumour formation, reduces risk of colon cancer, cervical cancer, diabetes and asthma, fights against osteoarthritis and rheumatoid arthritis, helps prevent recurrent ear infections or colds, reduces severity of asthma.
Dill aids digestion, provides relief from insomnia, diarrhea, menstrual disorders and respiratory disorders, helps prevent bone loss, aids in reducing excessive gas, helps reduce inflammation in diseases such as rheumatoid arthritis, gout and arthritis, increases urination to help remove toxins, excess salt and water from the body; and helps prevent cancer.
Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients.
* To roast macadamias, preheat oven to 170 degrees C. Place nuts on baking paper lined tray and roast for 5 - 7 minutes or until golden. Be sure to keep an eye on them around the 4- 5 minute mark as they can quickly burn.
- 600 grams - 700 grams barramundi fillets (skin off), cut into 2.5 x 3 cm cubes
- 2 tablespoons olive oil
- 1 large clove garlic, crushed
- 2 teaspoons lemon juice
- 2 tablespoons chopped fresh flat leaf parsley
- 1 tablespoon chopped fresh dill
- Pinch of fine pink Himalayan salt
- Pinch of pepper
- 1 zucchini, sliced
- 1 capsicum, cut into 2.5 cm squares
- Red onion, cut into 2.5 cm squares
- 1/2 cup plus another 1/4 cup macadamia nut pieces, roasted*
- 2 - 3 tablespoons fresh lemon juice
- 1 teaspoon finely grated zest
- 1/4 cup light olive oil (or another mild tasting oil)
- 1/4 cup water
- Fine pink Himalayan salt and pepper, to taste
- Place the barramundi cubes along with the olive oil, garlic, lemon juice, herbs and seasonings in a bowl and marinade overnight (preferably) or for an hour.
- Soak 8 skewers in water for 20 minutes. Thread the skewers starting with the onion, zucchini and capsicum then the Barramundi. Repeat.
- Heat a large frying pan on medium heat with a little coconut oil and cook the skewers turning after a few minutes or until browned on all sides.
- Serve skewers with a drizzle of macadamia mayo and a sprinkle of the chopped macadamia nuts.
- Chop 1/4 cup of the roasted macadamias and set aside.
- Place remaining 1/2 cup of the macadamias in a high speed blender, food processor or smoothie maker along with the remaining ingredients and blitz till smooth and creamy. Adjust the salt and pepper to suit your tastes.
- Chill (mixture will thicken slightly in fridge).