Description
A delightful blend of crispy macadamia nuts and tender halibut, complemented by a creamy coconut sauce and the spice of jalapeños.
Ingredients
- Cooking oil spray
- 2 jalapeños, seeded and halved
- 1 cup canned unsweetened coconut milk
- 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 jalapeño halves on the prepared baking sheet and roast until bubbly and charred, about 10 minutes. Transfer them to a zip-top bag, seal, and set aside for 10 minutes.
- Simmer the coconut milk in a small saucepan over medium heat until it thickens, about 20 minutes. Keep warm on low heat.
- Pulse the breadcrumbs and macadamia nuts in a food processor until crumbly. Transfer to a bowl and stir in chopped parsley and chives.
- Beat the egg and water in a separate bowl for an egg wash.
- Season the halibut fillets with salt and pepper. Dredge in egg wash, then coat in breadcrumb mixture.
- Heat oil in a nonstick skillet over medium-high heat. Sauté the fish until golden, about 2-3 minutes per side.
- Transfer the skillet to the oven and roast for 5 minutes, until cooked through.
- Peel the skins off the steamed jalapeños and blend with reduced coconut milk, lime juice, and salt until smooth.
- Serve the halibut with the coconut sauce, garnished with parsley.
Notes
For a gluten-free option, substitute panko breadcrumbs with quinoa flakes.