Ingredients
Method
1.Finely chop the macadamia nuts but leave some bigger pieces for crunch. Mix in lemon zest and juice, parsley, thyme, garlic, coriander seeds, panko crumbs, salt and freshly ground black pepper to taste. Melt 2 tablespoons of the butter and blend in.
2.Rinse fish fillets, feeling for scales. Pat dry, cut into manageable pieces and spread them on a tray. Divide the topping amongst the pieces of fish and press down lightly.
3.Preheat a grill to high. Heat the oil in a frying pan large enough to hold the fillets in one layer. Add the last tablespoon of butter. When it is sizzling, put in the fish, fattest pieces first, crumbs facing up.
4.Cook until the fish loses its raw look, then flash under the grill to brown the nuts. Transfer to a serving plate or leave in the pan. Serve immediately.