Fish with Turmeric Macadamia Butter

Posted by Lorna Macchia on

Living in a coastal town in Australia means we are lucky enough to have access to fresh, sustainably caught fish throughout the year.  We buy from our local fishmonger or farmers markets, so we know where the fish is from and can be assured that it is not farmed or irresponsibly fished.

I believe that often the best fish recipes are the most simple, and this is one of our favourites. 

We plan to try this dish cooked in hot coals with the fish wrapped in banana leaf, as soon as our fire bans are lifted and we can use the open fire pit again!


Fish with Turmeric Macadamia Butter



Serves 4

Gluten Free, Grain Free

We use organic ingredients.

  • 4 pieces fresh, local line caught firm white fish – we use  Snapper, Mahi Mahi or Red Emperor
  • 2 tbsp macadamia butter
  • 1-2 tsp turmeric powder
  • ½ tsp sea salt
  • ½ cup freshly chopped coriander or basil leaves
  • 1 tbsp extra virgin, cold pressed, organic olive oil
  • 1 tbsp chopped macadamias



  • Heat oven to 180 oC
  • Mix macadamia butter, turmeric, and salt together in bowl to form paste
  • Heat a heavy based, oven proof fry pan over medium to high heat.
  • When hot, add about 1 tbsp olive oil to pan and cover base.
  • Place fish pieces in pan and sear each side for around 1 minute each
  • Spread macadamia paste over each piece of fish.
  • Place pan in oven and allow fish to cook for around 10 minutes or until flesh just cooked through
  • Remove pan from oven and allow to sit for 1 minute before topping with coriander/basil leaves and chopped macadamias
  • Serve with stuffed sweet potatoes (recipe coming soon) and a green salad.

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