Macadamia Crusted Halibut with Tropical Salsa
I enjoyed this dish at a restaurant in Hawaii on the north shore of Oahu (Haleiwa Joe's in Haleiwa) and really loved it! I've done my best to re-create it. Although this dish is written for halibut, you can use any firm, white fish filets. I've also used the salsa over chicken breasts - yummy!
• 4 halibut filets (you can use any firm, white fish)
• 1 cup macadamia nuts, roughly chopped in a food processor
• Cayenne pepper
• Salt and ground black pepper
• 1 large egg white
• 4 tablespoons vegetable oil
• Tropical Salsa (see below)
Preheat the oven to 400 degrees.
Lay the halibut on a clean work surface. Season with the salt, pepper, and cayenne. Using a brush, spread a thin layer of the egg white on top of the fish and then sprinkle the chopped macadamia nuts on one side. Press the nuts into the fish to secure. Heat a large sauté pan coated with oil to medium heat. Place the fish, macadamia side-down, in the pan and sear for 3 to 4 minutes, until the macadamia crust is golden brown. Flip the fish and cook for another 3 minutes. Place fish in a baking dish and cook in the oven for another 8 to 10 minutes. Top with tropical salsa and serve.
• 1/2 cup pineapple, diced
• 1/2 cup mango, peeled and diced
• 2 kiwi, peeled and diced
• 1 jalapeno, finely chopped
• 2 limes, juiced
• 1/3 cup red onion, finely chopped
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper
In a medium mixing bowl, add the pineapple, mango, kiwi, jalapeno, lime juice, and red onion. Season with salt and pepper, and red pepper flakes. Toss gently.
Cooks Note: The tropical salsa should be made ahead (at least an hour) if possible, to allow the flavors to marry.
Yeah, I lived there for ten years. I used to buy the fresh catch that the commercial fisherman used to catch and sell out of coolers off the back of their pick-ups in Haleiwa every evening near the marina. Lots of ahi and mahi mahi... Now I'm in Arizona (Prescott) and there is NO fresh fish here. Frozen from Trader Joe's is the closest I can come!
although I collect cookbooks and read them like wonderful novels, I don't use recipes usually but rather I just shoot from the hip.
I came up with the dish due to an over abundance of Mac nuts that I felt I needed to use up as they go rancid quickly.
I do freeze them but worry that they may go mealy if they sit in there too long also.
so, sorry, but I go by look and taste.