Macadamia Nut Crusted Halibut Recipe

About: This recipe is a satisfying expression of sweet, sour, spicy, and salty notes all highlighted through fresh seafood and complex flavor combinations. Halibut is a flatfish, has a very low fat content and is a firm white fish. It has a mild flavor and doesn't need a whole lot of seasoning to taste good. You could serve up some peeled asparagus, summer squash or fingerling potatoes with this fish for a nice compliment. Pairing a nice white wine, something slightly dry would work well.

Recipe Info

Restaurant: Chart House | San Diego

Servings: 4
Prep Time: 45 minutes
Cuisine: Seafood
Meal Type: Recipemealtype object (5)
Main Ingredient: Recipemainingredient object (178)
Dish Type: Recipedishtype object (4)
Cooking Method: Recipemethod object (1)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (2)
Vegetarian: No




To prepare the macadamia crust:  Combine all ingredients and mix well.

To prepare the peanut sauce:  Combine all ingredients and mix well.

To prepare the Mango Relish:  Combine all ingredients and mix well.

To prepare the Halibut:  Place halibut filets on a baking sheet and sprinkle with salt and pepper.  Lighly coat fish with macadami crust.  Place in 350 degree oven and bake for 25 minutes.

To Serve:  Place 3 ounces of the peanut sauce in center circle.  Place macadamia nut crusted halibut in center of plate.  Place mango relish on top of the crusted halibut.


Recipe Note:

For the macadamia crust, combine the diced nuts, Panko crumbs, butter and rice flour together in a small bowl and mix until all ingredients are evenly distributed.

For the peanut sauce, combine the water, coconut milk, Coco Lopez, peanut butter, rice wine vinegar (1/4), soy sauce, cilantro (chopped), Sambal, pepper and salt (1/2) again in a mixing bowl and combine until all ingredients come together.

For the mango relish, combine mango, red onion, cilantro (diced), red bell peppers, lemon juice, rice wine vinegar, jalapeno, kosher salt and black pepper.


4 each Halibut Filet (8oz pieces) 3 C. Macadamia Nuts, diced 1 C. Panko Bread Crumbs 1 C. Butter, melted 1/4 C. Rice Flour 1.5 C. Water 3/4 C. Coconut Milk 1/2 C. Coco Lopez (Cream of Coconut) 1/2 C. Creamy Peanut Butter 1/4 C. Seasoned Rice Vinegar 1/4 C. Lite Soy Sauce 2 Tbsp. Chopped Cilantro 1 tsp. Sambal Chile Paste 1/2 tsp. Salt 1/4 tsp. Black Pepper 1 lb. Mango, peeled and cut into 1/2 inch slices 1/2 C. Red Onion, diced 1/2 C. Cilantro, diced 1/4 C. Red Bell Peppers, diced 3 Tbsp. Lemon Juice 2 Tbsp. Seasoned Rice Wine Vinegar 1 each JalapeƱo Pepper, seeds removed and minced 1/8 tsp. Kosher Salt 1/8 tsp. Black Pepper


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