Macadamia Encrusted Seitan With Mango Broccoli Sla Recipes

MACADAMIA-CRUSTED SEA BASS WITH MANGO CREAM SAUCE

Steps:

• In a food processor, combine macadamia nuts, bread crumbs, 1 teaspoon olive oil, black pepper, and red pepper flakes. Process until smooth. Preheat oven to 350 degrees F (175 degrees C).
• In a small saucepan over medium heat, combine mango, cream, and lemon juice. Bring to a boil, reduce heat, and simmer until thickened.
• Season fish with salt and black pepper. Heat 1 tablespoon olive oil and crushed garlic in a large skillet over medium heat. Sear the sea bass on both sides, and remove from heat.
• Transfer fish to preheated oven, and roast until cooked through. Cover the sea bass with macadamia crust, and return to the oven until crust browns. Top with the mango cream sauce.

MACADAMIA-CRUSTED MAHI MAHI

Steps:

• Place the bread crumbs, nuts, salt and pepper in a food processor; cover and pulse until nuts are finely chopped., In a shallow bowl, whisk egg and water. Place flour and nut mixture in separate shallow bowls. Coat fillets with flour, then dip in egg mixture and coat with nut mixture., In a large skillet, heat oil over medium heat; cook fillets for 3-4 minutes on each side or until golden brown., Meanwhile, in a small microwave-safe bowl, combine the brown sugar, soy sauce and ginger. Microwave, uncovered, on high for 30-60 seconds or until sugar is dissolved. Drizzle over fish.

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.

BAKED BRIE WITH MACADAMIA NUTS

Steps:

• In a shallow dish,combine bread crumbs and nuts.
• Cut each Brie into quarters and coat with flour then dip in egg.
• Coat Brie well on all side in the nut mixture, patting to help coating adhere.
• Chill for 30 minutes.
• Preheat oven to 400°F.
• Arrange cheese in an oven proof dish and bake 10 minutes or until golden.
• Serve with chutney, lavash and apple.

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.