Macadamia Crusted Halibut With Mango Cream Sauce Recipes

MACADAMIA CRUSTED HALIBUT WITH MANGO AND SCALLION GARNISH

Steps:

• Preheat the oven to 350°F
• Toast the macadamia nuts on a baking sheet until golden.
• Allow to cool completely.
• In a food processor, add the cooled macadamia nuts and bread crumbs.
• Pulse until a crumbly mixture is formed.
• Pour crust mixture onto a plate & set aside.
• Cut the halibut into serving size pieces and season with salt.
• In a shallow wide bowl, combine the eggs and water.
• Dredge the halibut pieces in the egg wash and then coat completely with the nut mixture.
• In a non-stick pan, heat the oil. Saute the fish until golden brown on both sides.
• Remove the fish from the heat and place on a baking sheet.
• Set aside.
• In a small saucepan over medium heat, combine the mango, sugar and wine.
• Simmer until reduced by three quarters, then add the cream.
• Bring to a boil and simmer for 5 minutes.
• Let the mixture cool slightly.
• In a blender, puree mango until smooth. Strain the mango through a mesh sieve into a bowl.
• Add the lime juice and a dash of salt to taste.
• Set aside.
• Fill a bowl with ice and cold water.
• Blanch the green parts of the scallions in boiling salted water for 10 seconds.
• Transfer to ice water with slotted spoon to stop the cooking.
• Remove the scallions from the water and dry thoroughly on paper towels.
• In a blender, puree the scallions with the olive oil, salt, and sugar until smooth.
• Pour the scallion mix through a fine sieve and into a squeeze bottle.
• Set aside.
• To serve: Preheat the oven to 350°F
• Place the black sesame seeds on a baking sheet and toast for approximately 5 minutes.
• Allow to cool completely.
• Place the baking sheet of halibut into the warm oven and heat for approximately 5 minutes.
• Spoon a fair amount of warm mango puree onto the plates.
• Place the halibut in the center of plate on top of the mango puree.
• Garnish with a drizzle of scallion oil and sprinkle the sesame seeds around the plate.
• Serve immediately.

MACADAMIA NUT-BREADED HALIBUT WITH COCONUT CURRY MANGO SAUCE

Steps:

• Combine nuts and 2 tablespoons flour in food processor, pulsing so as not to overchop and become sticky.
• Beat cayenne into egg with a fork.
• Dredge filet first in flour, then egg, then nuts - pressing nuts onto fish.
• Refrigerate breaded fish while starting sauce.
• Heat 2 tablespoons peanut oil in a heavy saucepan.
• Add curry paste and cook one minute, whisking.
• Add coconut milk and chutney, bring to a boil.
• Boil lightly till milk is reduced to 1/2 its original volume or to desired thickness.
• Turn heat off and cover to keep warm.
• Melt butter in large saute pan over medium heat.
• Add halibut till deep golden brown, turn to brown other side.
• If filets are very thick, place in 400 degree oven for 8 minutes after browning to finish cooking.
• Just before fish is done, add chopped mango and cilantro to sauce.
• Serve sauce over fish sprinkled with a little more cilantro for color interest and perhaps a whole cilantro leaf.
• Serve with Jasmine Rice.

MACADAMIA-CRUSTED HALIBUT WITH MANGO CREAM SAUCE RECIPE

Steps:

• In a food processor, combine macadamia nuts, bread crumbs (Pretzels), 1 teaspoon olive oil, black pepper, and red pepper flakes. Process until smooth. Preheat oven to 400 degrees F. Season fish with salt and black pepper. Using a brush, spread a thin layer of the egg whites on top of the fish and then sprinkle over the chopped macadamia nut mixture. You kind of have to smash it into the fish. Heat 1 tablespoon olive oil and crushed garlic in a large skillet over medium heat. Sear Halibut, macadamia side down, cook 3-4 minutes (if your oil is popping and going crazy, turn your heat down a bit), then turn over and sear the other side for 3 minutes. I use my handy fish spatula, that "Santa" brought me for Christmas. Once the fish is seared, place fish in a baking dish and cook in the oven for another 10-12 minutes. In a small saucepan over medium heat, combine mango, cream, and lemon juice. Bring to a boil, reduce heat, and simmer until thickened. This sauce is a little tart, but it compliments the sweet coconut rice very well. I put the sauce into the blender to make it smooth, I think you taste more mango flavor if you blend it. However, you can leave it as is.

MACADAMIA CRUSTED HALIBUT OVEN ROASTED ASPARAGUS SPICY MANGO SALSA, PONZU SAUCE, COCONUT STICKY RICE

Steps:

• Lay the 4 pieces of halibut on a clean work surface. Season each piece with the salt, pepper, and cayenne. Using a brush, quickly spread a thin layer of the egg whites on top of the fish and then sprinkle over the chopped macadamia nuts. Press the nuts into the fish to secure. Preheat the oven to 400 degrees F. Heat a large saute pan coated with the oil to medium heat. Place 2 pieces (or 4 if the pan is big enough) of the fish, macadamia side-down, in the pan and sear for 3 to 4 minutes, until the macadamias are golden brown. Flip the fish and cook for another 3 minutes. Repeat the process with the 2 remaining pieces of fish. Place all 4 pieces of fish in a baking dish and cook in the oven for another 8 to 10 minutes.
• Form the Rice into a small flat disk in the center of the plate. Spoon some of the Salsa on top of the rice. Lean the fish against the rice and drizzle the sauce around the plate. Place the Asparagus against the fish and garnish with the Garlic Chips.
• In a large bowl filled with water, soak the rice for 24 hours in the refrigerator. Fit a colander or steamer lined with leaves (lotus, banana, Napa) inside of a large stockpot filled with water and add the rice to the colander. Make sure that the water is not touching the colander. Steam the rice for about 25 to 30 minutes. When the rice is soft, remove it from the colander and place it into a large mixing bowl. Add the coconut flakes and milk to the rice and season with the salt, pepper, and sugar. Set aside.
• In a medium mixing bowl, add the pineapple, mango, papaya, jalapeno, lime juice, and red onion. Toss gently and season with salt and pepper.
• Prepare a saute pan over medium heat. Sweat the shallots, garlic, and 1 tablespoon of the butter, about 4 to 5 minutes. Add the ponzu, mirin, dashi, salt, and pepper and allow to boil. Remove from heat and pour in a blender. Add the miso, blend and add the remaining tablespoon of butter.
• Preheat the oven to 350 degrees F. In an oven proof saute pan, combine the asparagus, garlic oil, salt and pepper and roast in the oven for about 5 minutes, until the asparagus are tender.
• Prepare a saucepan over high heat and add the oil and the garlic. When the garlic becomes golden brown, remove from the heat. Strain the garlic and reserve both the garlic and the oil.
• Wipe the kelp with a damp towel and then place it into a medium sized pot filled with water. Heat the water just before boiling, remove the pot from the heat, and remove the kelp. Place the bonito flakes in the water and allow them to settle to the bottom of the pot. Strain out the bonito flakes.