Grilled Fish with Macadamia Pesto

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Grilled Fish with Macadamia Pesto

Grilled Fish with Macadamia Pesto

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Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Paleo
Calories 1700 kcal


  • 200 grams whiting or snapper Or your favourite white flesh fish

Macadamia Pesto

  • 1 cup fresh basil leaves picked, packed down
  • 1 cup flat leaf parsley leaves picked, packed down
  • 2 cloves garlic peeled
  • 2 lemons finely grate the zest andjuice
  • 90 g macadamia nuts
  • ½ cup olive oil extra virgin
  • ½ tsp sea salt
  • ½ tsp fresh cracked pepper


  • Macadamia Pesto – Add all ingredients together in a blender – you can have is smooth or chunky depending how you like it.
  • Fish – Pre-heat the oven to 180 degrees C. Lay the fish fillet on a baking tray, skin side down, then press the pesto on the surface. Bake in the oven for 10-12 minutes until the fish is cooked through.
  • Serve with any left-over vegetables in the fridge or a fresh garden salad.


Please note – the Macadamia Pesto can be stored in a sterilised glass jar in the fridge for up to a week.
For more than 1 serve of fish, don’t calculate the entire recipe as you will end up with too much pesto!!! Instead, just buy extra pieces of fish as required.


Calories: 1700kcalCarbohydrates: 39gProtein: 12gFat: 177gSaturated Fat: 26gSodium: 1209mgPotassium: 1032mgFiber: 16gSugar: 10gVitamin A: 6320IUVitamin C: 202mgCalcium: 269mgIron: 10mg
Keyword fish
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