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Macadamia Nut Crusted Halibut

Macadamia Nut Crusted Halibut

Macadamia Nut Crusted Halibut

Servings: 2 servings

Ingredients

For the blood orange beurre blanc:

  • 1/4 cup Blood orange juice or regular orange juice
  • 1/4 cup White Wine
  • 2 -3 small Shallots minced
  • 3 - 4 whole Black Peppercorns
  • 1 Bay leaf
  • 1/4 lb. Unsalted Butter room temperature
  • Salt and freshly ground pepper to taste

For the halibut:

  • 1/2 cup Macadamia nuts crushed
  • 1/2 cup Panko breadcrumbs
  • 2 - 3 cloves Garlic minced
  • 1 - 2 small Shallots minced
  • small bunch fresh basil chopped
  • 1/4 cup Clarified butter
  • 3 tbsp Olive Oil
  • 2 (8 ounces each) Halibut fillets (or any firm, white fish can be substituted)
  • Salt and freshly ground pepper to taste
  • 1/4 cup White Wine
  • 1 Lemon juiced

Instructions

For the blood orange beurre blanc:

  • In a small saucepan combine the orange juice, white wine, shallots, peppercorns and bay leaf. Cook the liquid over low heat until it is reduced by ¾. Set aside over low heat to keep warm.

For the halibut:

  • In a large bowl combine the nuts, breadcrumbs, garlic, shallots and parsley. Add the butter slowly until all ingredients are well coated with no lumps. Set aside.
  • Heat a large sauté pan over medium high heat. Add the olive oil to coat pan. Season the fish fillets with the salt and pepper and place them in the oil, skin side up. When the fish is golden, about 3 to 5 minutes, gently flip the fish over. Cook another 2 to 3 minutes until golden and deglaze the pan with the wine and lemon juice.
  • Place the fish on a baking sheet and cover with the breadcrumbs mixture. Bake in a preheated 425℉ oven until crust is golden, about 6 to 8 minutes.
  • Whisk the butter into the warm orange wine reduction until it emulsifies.
  • Pour the sauce over the fish and serve

Notes

Recipe from The Black Dog Tavern Company Cookbook.
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