AuthorAndreaHalibut is one of our favorite fishes and to top it with macadamia nuts is decadent. This dish is fairly expensive to prepare as Halibut and macadamia nuts are pretty pricy, however it is definitely cheaper than ordering this at a nice restaurant. I have a few sauce suggestions which I will link to separately.
Start with the topping: Chop the macadamia nuts in a food process until minced. In a medium bowl, combine the nuts, breadcrumbs, garlic, parsley, a pinch of salt & pepper, and the melted butter. Gently toss with a fork until everything is evenly coated in butter. If the macadamia nuts aren't chopped fine enough they won't stick to the fish, but they will still taste great!
Line 2 pie plates or plates and a cookie sheet in a row on your working space. Place the beaten egg/water in dish #1. Place the nut/breadcrumb mixture in dish #2. Place a large cookie sheet at the end of the line. (yes, you can dredge the fish in flour before the egg mixture but it just adds more carbs and is not necessary)
Dip each halibut filet one at a time into the egg/water mixture to coat on each side. Let the excess egg drip off and then place it into the breadcrumb/nut mixture. Use a spoon to cover and coat the fish with the breadcrumbs. Be sure to coat the top, bottom, and all sides. Gently transfer the coated fish to the baking sheet. Repeat with remaining fillets.
Store the fish in the refrigerator until you are ready to cook dinner. Up to 8 hours ahead of time.
FOR A CRISPY COATING:
Remove the fish from the fridge when you start to preheat the oven to 425 degrees. Let it slowly come to room temperature while the oven heats.
Transfer the fish to a clean room-temperature baking sheet just before placing it in the oven. (If the pan is chilled, the fish will steam and the bottoms will be soggy.)
Bake the halibut for 15 - 20 minutes until opaque and flaky.
Ingredients
Directions
Start with the topping: Chop the macadamia nuts in a food process until minced. In a medium bowl, combine the nuts, breadcrumbs, garlic, parsley, a pinch of salt & pepper, and the melted butter. Gently toss with a fork until everything is evenly coated in butter. If the macadamia nuts aren't chopped fine enough they won't stick to the fish, but they will still taste great!
Line 2 pie plates or plates and a cookie sheet in a row on your working space. Place the beaten egg/water in dish #1. Place the nut/breadcrumb mixture in dish #2. Place a large cookie sheet at the end of the line. (yes, you can dredge the fish in flour before the egg mixture but it just adds more carbs and is not necessary)
Dip each halibut filet one at a time into the egg/water mixture to coat on each side. Let the excess egg drip off and then place it into the breadcrumb/nut mixture. Use a spoon to cover and coat the fish with the breadcrumbs. Be sure to coat the top, bottom, and all sides. Gently transfer the coated fish to the baking sheet. Repeat with remaining fillets.
Store the fish in the refrigerator until you are ready to cook dinner. Up to 8 hours ahead of time.
FOR A CRISPY COATING:
Remove the fish from the fridge when you start to preheat the oven to 425 degrees. Let it slowly come to room temperature while the oven heats.
Transfer the fish to a clean room-temperature baking sheet just before placing it in the oven. (If the pan is chilled, the fish will steam and the bottoms will be soggy.)
Bake the halibut for 15 - 20 minutes until opaque and flaky.
