Macadamia Nut Crusted Halibut with Fresh Herbs and Coconut Sauce Recipe

Introduction

This macadamia nut crusted halibut is a delightful fusion of crunchy texture and tender, flaky fish. Paired with a creamy, zesty coconut sauce accented by roasted jalapenos, it’s a tropical-inspired dish perfect for impressing at any dinner.

Ingredients

• Cooking oil spray
• 2 jalapeno peppers, seeded and halved
• 1 cup canned unsweetened coconut milk
• 1 tbsp fresh lime juice
• 1/2 tsp salt, divided
• 6 oz boneless, skinless Pacific halibut fillets
• 1/2 cup roasted and salted macadamia nuts, chopped
• 1/2 cup panko breadcrumbs
• 1 1/2 tsp chopped fresh parsley, divided
• 1/2 tsp chopped fresh chives
• 1 large egg
• 1 tbsp water
• 2 tsp olive oil or coconut oil
• 1/4 tsp freshly ground black pepper

Instructions

1. Step 1: Preheat the oven to 350˚F and position the oven rack in the center.
2. Step 2: Grease a baking sheet with cooking oil spray. Place the jalapeno halves cut side down on the sheet and roast for about 10 minutes until the skins blister and char in spots. Transfer them to a zip-top bag, seal, and set aside for 10 minutes. Keep the oven on.
3. Step 3: In a small saucepan, gently simmer the coconut milk over medium heat, stirring occasionally, until it reduces and thickens to about 1/2 cup, approximately 20 minutes. Keep warm on low heat.
4. Step 4: Pulse the macadamia nuts and breadcrumbs in a food processor until crumbly. Transfer to a shallow bowl and mix in 1 teaspoon parsley and the chives.
5. Step 5: In another shallow bowl, beat the egg with 1 tablespoon water to create an egg wash.
6. Step 6: Season both sides of the halibut fillets with 1/2 teaspoon salt and black pepper.
7. Step 7: Dip each fillet into the egg wash, then press into the nut and breadcrumb mixture until well coated.
8. Step 8: Heat the oil in a nonstick, oven-safe skillet over medium-high heat until shimmering. Add the fish and sauté until golden brown on both sides, about 2 to 3 minutes per side.
9. Step 9: Transfer the skillet to the oven and roast the fish for 5 minutes, until cooked through and flaky. Remove from the oven.
10. Step 10: Peel the skins off the roasted jalapenos and place them in a cleaned food processor or blender. Add the reduced coconut milk, lime juice, and the remaining 1/2 teaspoon salt. Blend until smooth.
11. Step 11: Spoon the warm coconut sauce onto plates, place a halibut fillet on each, garnish with the remaining parsley, and serve immediately.

Tips & Variations

• For milder heat, use fewer jalapenos or substitute with a sweet pepper.
• Swap macadamia nuts for almonds or cashews if preferred or for a different crunch.
• Use fresh lime juice to brighten the sauce and balance flavors.
• Ensure your skillet is oven-safe to seamlessly move from stovetop to oven.

Storage

Store leftover halibut covered in the refrigerator for up to 2 days. Reheat gently in a low oven to preserve the crust’s texture. The coconut sauce can be stored separately in an airtight container for up to 3 days and reheated on the stovetop over low heat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different fish instead of halibut?

Yes, firm white fish like cod, sea bass, or snapper work well as substitutes and will hold up to the crust and cooking method.

How do I keep the nut crust crispy?

To maintain crispiness, avoid covering the fish tightly when storing and reheat it in the oven rather than the microwave.

Macadamia Nut Crusted Halibut with Fresh Herbs and Coconut Sauce Recipe

Print Recipe

★★★★★

4.9 from 326 reviews

This Macadamia Nut Crusted Halibut recipe features tender halibut fillets coated in a crunchy macadamia nut and panko breadcrumb crust, served with a vibrant fresh herb and roasted jalapeno-infused coconut sauce. The halibut is pan-seared for a golden crust and finished in the oven for perfect flakiness, complemented by a rich, creamy coconut sauce with a hint of lime and fresh herbs, ideal for an elegant and flavorful seafood dinner.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Halibut:

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

For the Coconut Jalapeno Sauce:

• 2 jalapeno peppers, seeded and halved
• 1 cup canned unsweetened coconut milk
• 1 tbsp fresh lime juice
• 1/2 tsp salt

Other:

• Cooking oil spray

Instructions

1. Preheat and Roast Jalapenos: Preheat the oven to 350˚F and position the oven rack in the center. Grease a baking sheet with cooking oil spray. Place the seeded and halved jalapeno peppers cut side down on the baking sheet and roast for about 10 minutes until the skins blister and become charred in spots. Remove from the oven, transfer the jalapenos to a zip-top bag, seal it, and let them steam and cool for 10 minutes while keeping the oven on.
2. Prepare Coconut Reduction: Meanwhile, in a small saucepan, bring the unsweetened coconut milk to a gentle simmer over medium heat. Stir occasionally and let it reduce and thicken to about half its original volume (1/2 cup), which will take approximately 20 minutes. Keep this warm on low heat.
3. Make Nut-Breadcrumb Mixture: Add the roasted and chopped macadamia nuts and panko breadcrumbs to a food processor. Pulse until the mixture becomes crumbly but not powdery. Transfer it to a shallow, wide bowl and stir in half of the chopped parsley and all the chopped chives. Set aside.
4. Prepare Egg Wash: In a shallow bowl, beat the large egg with 1 tablespoon of water to create an egg wash for coating the fish.
5. Season Halibut: Pat dry the halibut fillets and season both sides evenly with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
6. Coat Halibut: Dredge each seasoned fillet in the egg wash, ensuring it is coated entirely. Then press and coat each fillet thoroughly with the macadamia nut and breadcrumb mixture.
7. Sear Halibut: Heat 2 teaspoons of olive oil or coconut oil in a nonstick oven-safe skillet over medium-high heat. When the oil is hot and shimmering, add the coated fish fillets. Sear until the crust is golden brown, about 2 to 3 minutes per side.
8. Roast in Oven: Transfer the skillet with the seared fish to the preheated oven. Roast for 5 minutes, or until the fish is cooked through, golden on the outside, and flakes easily. Carefully remove the skillet from the oven.
9. Prepare Jalapeno Coconut Sauce: While the fish roasts, remove the jalapeno skins by peeling them off. Add the peeled jalapenos to a cleaned food processor or blender along with the reduced coconut milk, 1 tablespoon fresh lime juice, and 1/2 teaspoon salt. Blend until the sauce is smooth and creamy.
10. Plate and Serve: Divide the warm coconut jalapeno sauce evenly onto four serving plates. Place a crispy macadamia nut crusted halibut fillet on each plate. Garnish with the remaining fresh parsley and serve immediately for a flavorful, elegant meal.

Notes

• Removing jalapeno seeds and skins reduces the heat, but adjust jalapeno quantity to your spice preference.
• Macadamia nuts can be substituted with almonds or pecans if unavailable, though flavor will differ slightly.
• If you don’t have an oven-safe skillet, you can sear the fish in a regular pan and then transfer to a baking dish for roasting.
• Ensure to steam the jalapenos in the bag after roasting for easier peeling and enhanced flavor.
• Use fresh herbs for the best flavor; dried herbs won’t provide the same freshness.
• Be careful not to overcook the halibut to maintain its moist and flaky texture.

Keywords: halibut recipe, macadamia nut crusted fish, coconut sauce, seafood main course, roasted jalapeno sauce, pan-seared halibut, healthy seafood recipe