February 26, 2010: Baked Macadamia-Crusted Halibut with Coconut Sauce

Macadamia-crusted halibut seems to have made a sudden appearance on every yuppie restaurant menu. I first encountered in it in Sheila Lukins "U.S.A. Cookbook" while trawling for new ideas. I served it for an executive lunch and it became an instant favorite. It's no wonder it's so popular with restaurants. You would want to save this for special occasions as this recipe has some rich embellishments.

MACADAMIA-CRUSTED HALIBUT WITH COCONUT SAUCE
From Sheila Lukins "U.S.A. Cookbook"

Coconut Curry Sauce
2 T peanut oil
3 T red curry paste
3 cups coconut milk
Sea salt, to taste

Heat the oil in a heavy saucepan over medium-high heat. Add the curry paste and cook, stirring to dissolve, for about 1 minute. Add the coconut milk and bring to a boil. Reduce to a simmer and cook until the mixture has reduced in half, about 25 minutes. Season with salt, to taste. Keep warm.

Halibut
1 cup flour
2 large eggs
1/8 t cayenne
1/2 pound macadamia nuts, very finely chopped
1 pound fresh halibut, cut into 4 fillets
1/4 cup melted butter
Mango chutney
2 T chopped fresh cilantro

Preheat your oven to 375 degrees F.

Place the flour in a bowl or pie plate. Whisk the eggs and the cayenne in another plate. Place the nuts in another pie plate. Dredge the halibut in the flour, dip in the egg mixture, then dredge them in the chopped nuts. Place on a lightly buttered baking dish. Drizzle each fillet with a tablespoon of melted butter. Bake in the center of the oven for 10 to 15 minutes. To serve: spoon some of the coconut sauce onto a plate, lay a fillet on top of the sauce, garnish with a tablespoon of chutney, and sprinkle with chopped cilantro.