Macadamia Nut Encrusted Cod with Cilantro Pesto and Cumin Cauliflower
2 thick pieces fresh Cod
1 egg
1/4 all purpose flour
2 cups Macadamia Nuts
3 bunches fresh Cilantro, cleaned and stems removed
3 limes
1 green jalepeno, stemmed, and seeded
1/2 cup grated Manchego Cheese
8 cloves garlic, peeled
1 head Cauliflower, trimmed into florets
1 palmful of cumin powder
olive oil, salt and pepper
In a food processor pulse 1 cup of the nuts into a crumb-like consistency and set aside. In a food processor combine fresh cilantro, 1 cup of Macadamia Nuts, jalepeno, manchego, garlic, and juice of 2 limes. Process and drizzle in extra virgin olive oil until pesto consistency forms. Season to taste with salt and pepper and more lime juice if needed. Set aside and reserve for fish. Dredge only one side of the Cod in seasoned flour, shake to remove the excess. Dredge the floured side of the fish in an egg wash, and then immedietley dredge and completely cover with ground macadamia nuts. Set aside. Blanch the cauliflower florets in boiling water for about 2 minutes. Transfer to an ice bath then dry. Sautee the florets in a medium sauce pan with olive oil and cumin until soft and yellow in color. In a medium skillet heat 2 tbs extra virgin olive oil and 2 tbs butter over medium heat. Place the Cod into the fat, nut side down and cook for about 3 minutes until brown. Flip the Cod and transfer the whole pan into a 350 degree oven and bake for 3-5 minutes. Brown the nuts under the broiler if needed. Serve with the Cilantro Pesto and Cumin Cauliflower.
