You know I think it's good when I stop mid-bite to take another photo!
A few months ago, Jake and I went out to dinner and I ordered a Macadamia encrusted Halibut with Hazelnut Sauce. It was so delicious that I have been scouring for a similar recipe ever since. Much to my delight, I came across a recipe for Halibut with Hazelnut Crust on the Crossfit Santa Cruz recipe blog.
I had trouble finding Hazelnuts at the store that day, so I remembered the Halibut Macadamia I had at the restaurant, and modified the recipe a bit. It was delicious, nutty, and filling… definitely something that might make any regular dinner guest consider going Paleo!
So, enjoy!
Ingredients
- 1.5 lbs fresh Halibut filets
- 1 Cup Toasted & Chopped Macadamia Nuts
- 2 Tablespoons Fresh Parsley
- ¼ Teaspoon Fresh Ground Black Pepper
- ¼ Teaspoon Sea Salt (optional)
- Grated Orange Zest (from about ½ of an orange)
- 1 Teaspoon Olive Oil
- 1 Tablespoon unsweetened Almond or Coconut Milk
- 2 Egg Whites
- Orange slices, for garnish
Instructions
- Preheat oven to 350.
- Toast Macadamia nuts for approximately 10 minutes on an ungreased baking sheet. Watch them to make sure they don’t burn. When done, allow the nuts to cool completely before chopping them (food processors work great for this!)
Toasted Macadamia Nuts - perfectly browned.
- Lightly grease a baking dish with Olive Oil.
- In a medium, shallow bowl, beat egg whites with the almond or coconut milk (I used coconut milk).
- Blend the cooled, toasted macadamia nuts in a food processor and then add the parsley, sea salt, pepper, and orange zest.
- One at a time, place halibut filets in egg mixture, and coat on both sides, then press the halibut in the nut mixture, and cover all over.
- Once the halibut filets are coated in the egg & nut mixture, place them in the baking pan.
- Bake for 15+ minutes or longer until temp reaches 130-135. Test a piece with a fork to make sure the texture of the fish is flaky and pulls apart.
- Serve with your favorite veggies, and garnish with the orange slices!
Roast some of your favorite veggies! I think asparagus is the most elegant-looking green :)
Orange slices make a delicious & bright citrus garnish.
Viola!
CLICK HERE FOR A PRINTABLE RECIPE FOR HALIBUT MACADAMIA!
Happy eating :) Joey
YUM! I will definitely be making this! I love halibut, but have a friend who just really can’t stand fish…I bet this would be great as a chicken dish, as well. And, I actually like the idea of macadamia nuts over hazelnuts, so I’m not too bummed that you couldn’t find them. :)
What was the hazelnut sauce like? Sounds intriguing!
Your blog is beautiful…I am so glad you’re back to posting!
Can’t wait to try this, Joey! (I wish there was more abundant seafood in Chicago, but what can you do?) Hope all is well! :)
Thanks Sarah! My sugar is doing so much better now that I’m getting my insulins all figured out! Hope you’re doing well!
Thanks Jen! The restaurant’s sauce was a Hazelnut Beurre Blanc sauce… not sure how they made it, but I’m sure the butter is what I loved since I hardly ever have it anymore!
Joey –
I’ve said it before and I’ll say it again. I LOVE, LOVE, LOVE your photography. It makes the food look even yummier. Keep it up!
Oh thanks Jeff!! I must say, photographing the food is almost as much fun as cooking it, for me!
we use a national panasonic food processor and this seems to be a bang for the buck:-*
Can’t wait to try this right now! Yippeee!
Well, we tried it. Wow, very yummy! We love the idea of baking it in the oven. We have tried many times to fry mac nut crusted fish and it always sticks to the pan. So good idea. Maybe next time sub fresh basil for the parsley and add a wee bit of garlic. So many recipes and so little time. Thank you for a great one!
Great ideas! Thanks for sharing!