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Macadamia Nut Crusted Halibut with Fresh Herbs and Coconut Sauce Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/macadamia-nut-crusted-halibut-with-fresh-herbs-and-coconut-sauce-recipe/