Description
A delightful seafood dish featuring halibut fillets coated with roasted macadamia nuts and served with a silky coconut sauce.
Ingredients
- Cooking oil spray
- 2 jalapenos, seeded and halved
- 1 cup canned unsweetened coconut milk (not low-fat)
- 1 Tbsp fresh lime juice
- 1/2 tsp salt
- 4 6-ounce boneless/skinless Pacific halibut fillets
- 1/2 cup roasted and salted macadamia nuts, chopped
- 1/2 cup panko breadcrumbs
- 1 ½ tsp chopped fresh parsley, divided
- 1/2 tsp chopped fresh chives
- 1 large egg
- 1 Tbsp water
- 2 tsp olive oil or coconut oil
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
- Preheat your oven to 350°F and prepare your baking sheet with cooking oil spray.
- Place the jalapeno halves, cut side down, on the prepared baking sheet. Roast in the oven until the skins become bubbly and charred, about 10 minutes. Afterward, transfer them to a zip-top bag, seal, and set aside for 10 minutes to steam. Keep the oven on.
- In a small saucepan, gently simmer the coconut milk over medium heat. Stir occasionally until the mixture thickens and reduces to about 1/2 cup, taking approximately 20 minutes. Keep this warm on low heat.
- Pulse the breadcrumbs and macadamia nuts in a food processor until a crumbly mixture forms. Transfer it to a shallow bowl and stir in the chopped parsley and chives.
- In a separate shallow bowl, beat the egg and 1 tablespoon of water to form an egg wash.
- Season both sides of the halibut fillets with salt and pepper. Dredge each fillet in the egg wash, ensuring it is well-coated, and then fully coat it in the breadcrumb mixture.
- Heat oil in a nonstick oven-safe skillet over medium-high heat. Add the fish to the pan once the oil shimmers.
- Sauté the fish until golden brown on both sides, about 2-3 minutes per side. Transfer the skillet to the oven and roast for 5 minutes, or until the fish is cooked through, golden on the outside, and flaky on the inside. Remove from the oven.
- While the fish cooks, peel the skins off the steamed jalapenos. Add the jalapenos, reduced coconut milk, lime juice, and 1/2 teaspoon salt to the cleaned food processor or blender. Blend until smooth.
- Divide the warm coconut sauce among four plates, and place a halibut fillet on each plate. Garnish with freshly chopped parsley and serve immediately.
Notes
Use fresh halibut fillets for the best flavor. Let the fish rest a few minutes after cooking for juicy results.
