for 4 people

Herb topping

2 bunch	coriander, roughly chopped
1 bunch	peppermint, roughly chopped
80 g	macadamia nuts
50 g	butter, soft
1	organic lime, grated zest and the juice
1	garlic clove, cut in half
¼ tsp	chilli flakes
½ tsp	salt

Basmati rice

250 g	basmati rice
4 dl	pineapple juice
1 dl	water
½ tsp	salt

Charcoal/gas/electric grill

4	skinless pike-perch fillets (each approx. 150 g)
1 tbsp	olive oil
1 tsp	salt
a little	pepper
70 g	macadamia nuts, coarsely chopped

How it's done

Herb topping

Place the coriander in a measuring cup along with all the other ingredients up to and including the salt, puree.

Basmati rice

Rinse the rice in a sieve under running water until the water runs clear. Drain well. Place the rice in a grill tray, add the pineapple juice and water, season with salt. Cover the grill tray.

Charcoal/gas/electric grill

With the lid down, cook the rice over/on a medium heat (approx. 200 °C) for approx. 15 mins.

Brush the fish with oil, season, add the topping, press down gently. Place the fish next to the grill tray. With the lid down, grill the fish alongside for approx. 6 mins. Separate the rice with a fork, mix in the nuts and serve with the pike perch fillets.

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