Macadamia aioli:

80 g whole macadamia nuts
250 ml roasted garlic mayonnaise
6 180 g coral trout fillets, skin on and pin boned
clarified butter (unsalted)
sea salt (murray river) and freshly milled white pepper
2 lime slices

fennel and orange salad:

2 large or 3 small fennel bulbs, outer leaves and core removed,½ red Spanish onion, finely sliced lengthways
a large handful of Mizuna Lettuce,
murray river salt and freshly ground milled white pepper
burned orange vinaigrette and orange slices.

Method

to make the macadamia aioli, put on a baking tray and roast in a preheated 180 C oven for about 6-8 minutes, or until golden brown. Remove, allow to cool, then roughly chop. Put the roasted garlic mayonnaise in a bowl and fold through the chopped macadamia nuts. Thin the mixture with a little hot water to dropping consistency.

Set aside.

Preheat the grill (broiler) to high. Use a sharp knife to score the skin of the fish diagonally serval times, then put the fish, skin side up, on a greased baking tray. Brush lightly with clarified butter, then season with murray river salt and milled white pepper. Grill (broil) for 8 minutes, or just cooked through but still moist. Grill 12 Mareeba Cherry tomatoes lightly with olive oil.

Meanwhile, make the fennel and orange + mizuna salad. Toss all ingredients in a bowl with enough burned orange vinaigrette to moisten.

To serve, divide the salad evenly among serving plates, spooning any excess dressing over the salad, finishing with a generous dollop of macadamia aioli and top with 2 slices of lime.