The smokiness of romesco sauce makes it an ideal partner for grilled or barbecued fish. This twist on the Spanish classic uses native macadamia nuts in place of the more traditional almonds, and we think it's a winner.
- 1 (1.2kg) barramundi, cleaned, slashed a few times each side
- 2 lemons, thickly sliced
- 1 bunch oregano, plus extra to serve
- Olive oil for drizzling
- 4 long red chillies
- 3 red capsicum
- 60 ml (¼ cup) extra-virgin olive oil
- 50 ml sherry vinegar
- 50 gm roasted macadamia nuts, coarsely chopped
- 2 tbsp macadamia oil
- 1 garlic clove, finely chopped
- 1For romesco, heat a barbecue to medium-high heat. Grill chillies and capsicum, turning occasionally, until charred and tender (2-3 minutes for chillies, 10-12 minutes for capsicum). Cool, peel, discard stalks from the capsicum (keep the seeds from the chilli unless you'd like less heat), then finely chop and combine in a bowl with remaining ingredients and season to taste. Romesco can be made up to 3 days ahead and refrigerated in an airtight container.
- 2Heat a barbecue to medium- high heat. Stuff the barramundi cavity with lemon and oregano, then secure at intervals with kitchen string. Rub a little oil all over the fish, season to taste and barbecue, carefully turning occasionally, until the flesh flakes easily (20-25 minutes). Remove string and serve barramundi topped with macadamia romesco and scattered with extra oregano.
Drink suggestion: Pale, dry rosé. Drink suggestion by Max Allen.