Macadamia Nut Crusted Halibut with Fresh Herbs and Coconut Sauce

Introduction

Macadamia Nut Crusted Halibut with Fresh Herbs and Coconut Sauce is an exquisite dish that combines the rich, buttery flavor of macadamia nuts with the delicate taste of Pacific halibut. The fish is perfectly crusted with a blend of roasted macadamia nuts and panko breadcrumbs, providing a crispy texture that contrasts beautifully with the tender, flaky halibut. A creamy coconut sauce infused with roasted jalapeños and lime juice adds a touch of tropical flavor with a hint of spice, making this dish both flavorful and elegant.

This recipe is perfect for a dinner party or a special occasion, as it’s impressive yet easy enough to prepare in under an hour. The combination of textures and flavors is sure to leave a lasting impression.

Ingredients:

For the Sauce:

• Cooking oil spray
• 2 jalapeños, seeded and halved
• 1 cup canned unsweetened coconut milk (not low-fat)
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt

For the Fish:

• 4 (6-ounce) boneless/skinless Pacific halibut fillets
• 1/2 cup roasted and salted macadamia nuts, chopped
• 1/2 cup panko breadcrumbs
• 1 ½ teaspoons chopped fresh parsley, divided
• 1/2 teaspoon chopped fresh chives
• 1 large egg
• 1 tablespoon water
• 2 teaspoons olive oil or coconut oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions:

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C) and place the oven rack in the center position.

Step 2: Roast the Jalapeños

1. Grease a baking sheet with cooking oil spray. Place the 2 halved jalapeños cut side down on the prepared baking sheet.
2. Roast the jalapeños in the oven for about 10 minutes, or until the skins are bubbly and charred in some spots.
3. Remove from the oven and transfer the jalapeños to a zip-top bag. Seal the bag and set it aside for 10 minutes to steam, which will make it easier to peel the skins.

Step 3: Prepare the Coconut Sauce

1. In a small saucepan, bring 1 cup of coconut milk to a gentle simmer over medium heat. Cook, stirring occasionally, until the coconut milk has reduced by half and thickened to about 1/2 cup, which should take around 20 minutes. Keep the sauce warm on low heat.

Step 4: Make the Macadamia Nut Crust

1. Add the 1/2 cup panko breadcrumbs and 1/2 cup chopped macadamia nuts to a food processor and pulse until a crumbly mixture forms.
2. Transfer the crumb mixture to a shallow, wide bowl and stir in 1 teaspoon chopped parsley and 1/2 teaspoon chopped chives.

Step 5: Prepare the Egg Wash

1. In a shallow bowl, whisk together 1 large egg and 1 tablespoon water to create an egg wash.

Step 6: Season the Halibut

1. Season both sides of the 4 halibut fillets with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

Step 7: Crust the Halibut

1. Dredge each halibut fillet in the egg wash, then coat thoroughly in the macadamia-panko mixture, pressing gently to help the crust adhere to the fish.

Step 8: Sear and Roast the Halibut

1. Heat 2 teaspoons of olive oil or coconut oil in a nonstick, oven-safe skillet over medium-high heat.
2. Once the oil is hot and shimmering, add the crusted halibut fillets to the pan. Sauté for 2-3 minutes per side until the crust is golden brown.
3. Transfer the skillet to the preheated oven and roast the halibut for 5 minutes, or until the fish is cooked through, golden on the outside, and flaky inside.

Step 9: Blend the Coconut Sauce

1. After the jalapeños have steamed, peel off the skins.
2. In a cleaned food processor or blender, add the peeled jalapeños, reduced coconut milk, 1 tablespoon fresh lime juice, and 1/2 teaspoon salt. Blend until smooth and creamy.

Step 10: Serve

1. Divide the warm coconut sauce between four plates.
2. Place a halibut fillet on each plate and garnish with the remaining chopped parsley.
3. Serve immediately.

Cooking Notes:

• Coconut Sauce: Be careful not to over-reduce the coconut milk, as it can become too thick. Keep an eye on it and stir occasionally to prevent scorching.
• Jalapeños: Roasting and peeling the jalapeños tames their heat, but if you prefer more spice, you can leave some of the seeds in the sauce.

Serving Suggestions:

• With Rice: Serve the halibut over jasmine or basmati rice to soak up the flavorful coconut sauce.
• With Vegetables: Pair the dish with roasted vegetables or a fresh green salad for a complete meal.

Tips:

• Macadamia Substitutes: If you don’t have macadamia nuts, you can substitute with other nuts like almonds or cashews.
• Make Ahead: You can prepare the macadamia-panko mixture and roast the jalapeños ahead of time. Store them in the fridge until you’re ready to cook.

Prep Time:

• 20 minutes

Cooking Time:

• 35 minutes

Total Time:

• 55 minutes

Nutritional Information (Per Serving):

• Calories: 480 kcal
• Protein: 36g
• Sodium: 720mg

Conclusion

This Macadamia Nut Crusted Halibut with Fresh Herbs and Coconut Sauce is an elevated dish that’s bursting with rich, tropical flavors. The crunchy macadamia crust adds a satisfying texture to the tender halibut, while the creamy coconut sauce infused with roasted jalapeños and lime provides a delightful contrast of sweet and spicy. This dish is perfect for a special occasion or a gourmet weeknight meal and is sure to impress with its complex flavors and beautiful presentation. Enjoy