Lemon Myrtle Fish - Oceanian Recipe

Lemon Myrtle Fish

🌍 Oceanian, Aboriginal Australian Difficulty: ●●●○○

Lemon myrtle (Backhousia citriodora) grows in Australian subtropical rainforests and was used by Aboriginal peoples as both a food flavoring and a medicinal herb for thousands of years; it contains more citral than lemon itself.

Ingredients

• 4 fish fillets (barramundi, snapper, or whiting), skin-on, about 180 g each
• 2 tsp lemon myrtle powder
• 1 tsp salt
• 1 tsp native pepperberry (or black pepper)
• 2 tbsp macadamia oil or olive oil
• Juice of 1 lemon
• Fresh herbs for garnish (if available)

Method

1. Mixing — Mix lemon myrtle powder, salt, and pepper together.
2. Patting dry — Pat fish dry; rub spice blend all over fillets.
3. Heating — Heat oil in a large skillet over medium-high heat.
4. Placing — Place fish skin-side down; cook 3–4 minutes until skin is crisp and golden.
5. Flipping — Flip and cook a further 1–2 minutes until just cooked through (flesh should flake easily).
6. Squeezing — Squeeze lemon juice over fish in the pan.
7. Serving — Serve immediately, skin-side up to preserve crispness.

Tags: fish fillets, lemon myrtle powder, native pepperberry, macadamia oil or olive oil, juice of 1 lemon · Source: Brittani's Almanac