350 g sashimi grade snapper fillets
1 cup fresh basil leaves
Zest of 1 orange and 1 lemon
Juice from 1/2 orange
1 orange segmented
1/2 tsp lemon juice
1 tablespoon honey
Salt and pepper to taste
50g finely chopped macadamia nuts
200 ml good quality peppery extra virgin olive oil
Slice snapper fillets and spread out onto a serving platter in a single layer. Chill while making the pesto. Blanch basil leaves in boiling water and quickly rinse in cold water. Squeeze out excess water. Put into a mortar bowl with lemon and orange zests, season and pound to a rough paste. Transfer to a small bowl, add olive oil, juices, honey and chopped macadamia nuts. Combine and adjust seasoning as required. Spoon over snapper fillets. Garnish with orange segments and serve.
Enjoy with our Margaret River Rose from 2018.