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
Categories
Seafood
Cuisine
Dinner
Steps
Preheat oven to 350˚F and place oven rack in center position.
Grease a baking sheet with cooking oil spray. Place jalapeno halves cut side down on prepared baking sheet. Roast in the oven until the skins are bubbly and are charred in some places, about 10 minutes. Remove from oven and transfer to a zip-top bag. Seal and set aside for 10 minutes. Keep the oven on.
In a small saucepan, bring coconut milk to a gentle simmer over medium heat. Cook, stirring occasionally, until thickened and reduced to 1/2 cup, about 20 minutes. Keep warm on low heat.
Add breadcrumbs and nuts to a food processor, and pulse until a crumbly mixture forms. Add mixture to a shallow, wide-mouthed bowl and stir in parsley and chives.
In a shallow bowl, beat the egg and 1 tablespoon water to make an egg wash.
Season both sides of the fish fillets with salt and pepper.
Dredge each fillet in egg wash, then coat completely in the breadcrumb mixture.
Heat oil in a nonstick oven-safe skillet over medium-high heat. Once the oil is hot and shimmering, add fish to pan.
Saute the fish until golden brown on both sides, about 2-3 minutes per side. Transfer pan to the oven and roast for 5 minutes, until fish is cooked through, golden on the outside, and flaky on the inside. Remove from the oven.
While the fish is cooking, peel the skins off the jalapenos. Add jalapenos to a cleaned out food processor or blender along with the reduced coconut milk, lime juice, and 1/2 teaspoon salt. Blend until smooth.
Divide the warm coconut sauce between four plates. Place a halibut fillet on each plate and garnish with freshly chopped parsley. Serve immediately.
Nutitrion
Serving Size: 1 fillet
Calories: 614 calories
Carbohydrates: 10.7 g
Protein: 29.5 g
Fat: 51.6 g
Saturated Fat: 17.5 g
Trans Fat: 0 g
Cholesterol: 124.7 mg
Sodium: 810.2 mg
Sugar: 1.6 g
Reviews
Theresa Hopper on 2020-02-17 (5 stars): This was fantastic! My husband caught a 70 pound halibut off the BC coast. I’ve been making different things but this is off the charts delicious. The next time I make it I will use a touch of cornstarch to thicken the sauce a bit, it didn’t seem to reduce in the 20 minutes. We love heat so the sauce also got some cayenne pepper. So delicious. Thank you for sharing this recipe.
Heather on 2020-08-21 (5 stars): This was amazing! So elegant like at a fine dining experience. Excellent flavors. Definitely worth the calories. The coconut milk takes way longer to reduce....more like 40 minutes but not a deal breaker. Definitely company worthy. Impressive to say the least.
Brandy on 2020-08-24 (5 stars): I was looking for a take on Roy Yamaguchi's Macadamia nut encrusted Mahi (which is a staple at his restaurants) and I'm SO GLAD I came across this recipe. First, I prefer halibut to Mahi. Second, I wanted something a lot less complex than what he does with the lobster cream sauce...I really wanted focus on the flavors of the macadamias and the fish. This was absolutely excellent! We've made it twice now...the jalapeno and lime balance the coconut sauce perfectly. This also pairs well with jasmine rice and asparagus. One of our new favorite recipes!
Megan on 2020-09-13 (5 stars): If you haven’t already made this, you are missing out on an experience you’ll never forget! A big 5 stars for this!
I made this as part of our weekly family cook-off (what started as a one-off to have some fun during the pandemic which turned into a weekly challenge). I added ginger (the challenge for the week), and knocked it out of the park and won the challenge. Not only that, but everyone asked for the recipe and My husband asked to make it again for our anniversary next week. This is definitely a new favorite that I can’t wait to whip out to impress and wow guests!
Betsey on 2021-04-18 (5 stars): The reviews are spot on. This is a keeper. Everyone loved it. I didn't have macadamia so I used pecans and it was delicious! Not a speck left on the plates. I can't wait to make it again, this time with macadamia nuts. As others mentioned, I also added cornstarch to the coconut milk to hasten the thickening process, although it's not necessary. Thanks so much for sharing!
Kym Morello on 2021-09-04 (5 stars): Excellent recipe and so easy! I've been making macadamia nut encrusted Halibut for years, but this really was outstanding! Much appreciated the sauce being on the thin side to add a little flavor to the rice and kale mixture after it cooked and then spooned a little sauce on top of the fish. I can't wait to make it again. It's a keeper!
Sue on 2021-10-16 (5 stars): Love this! I’m going to try it with Chilean Sea Bass tonight. Thanks
Mary on 2021-12-16 (5 stars): This is fantastic! I also toasted some shredded coconut and sprinkled on top. I think this is now my FAVORITE meal! We have a freezer full of halibut that my husband caught in Alaska and I am always looking for new ways to cook it…. This was a complete HIT!!
Kristin Baum on 2022-08-20 (5 stars): Amazing.. This recipe did not disappoint in anyway. I made a few tweaks ( added some salt, pepper, garlic mix to panko mixture) but the coconut sauce put it over the top ( pulled seeds out of jalapeño to make kid friendly). My family of 4 (7&9 yr old) just crushed 2 pounds of fish l.. and my nine year old actually tried the sauce and loved it!! Adults 1 kids 0!
Lacey T on 2022-10-25 (5 stars): This was so good!!! I am trying to incorporate more fish in my diet but..... I don't like fish!! Unless it's fried and covered in a mayonnaise based sauce of course. This was phenomenal! I ate it embarrassingly quickly, similar to your story... but I don't care! It was amazing! Definitely making again ❤️
Dorothy on 2023-03-25 (5 stars): All I can say is WOW!!! this is amazing! Pretty much full proof!
I did do half of the jalapeño, but I don’t think it would’ve mattered because you don’t taste spiciness for those who don’t want any spicy.
Cherie on 2024-03-31 (5 stars): This recipe transports me to Mama's Fish House, eating fresh caught opakapaka, crusted in macadamia nuts. But dare I say, it's even better!
I've been making this for special occasions for the past 3 years and it's always a huge hit. Guests will be cleaning their plates with their fingers!
I love to make this dish with wild rice and roasted asparagus and cocktail tomatoes. Thank you, Meghan! This dish is incredible!
Vale on 2024-06-13 (5 stars): I just made it with my mom yesterday and I was delicious!! I love the sauce, I would just recommend making a double batch of sauce, I wanted more. So so good
