Macadamia Crusted Halibut
Easy Macadamia Crusted Halibut
Sizzlefish
Rated 3.6 stars by 53 users
Category
Halibut
Servings
4
Prep Time
15 minutes
Cook Time
14 minutes
Calories
533
This macadamia nut crusted halibut is a flavor-packed recipe with satisfying crunch thanks to macadamia nuts and panko breadcrumbs. This recipe is oven baked until golden brown for a healthy meal that’s ready in 30 minutes flat!
Why Use Nuts In This Recipe?
Nut crusted fish is a match made in heaven. From pecans to walnuts and everything in between, we love the combination of delicate fish with a coating of crunchy nuts. Macadamia nuts are a mild nut with ample good for you fat and fiber. Look for raw unsalted macadamia nuts. The food processor does all the work creating the right consistency for the nuts.
How To Achieve The Perfect Crispiness?
Panko breadcrumbs add additional crispiness to the coating. Panko style breadcrumbs create a lighter and crunchier coating than traditional breadcrumbs. Garlic and thyme add herb aroma and flavor. Instead of dipping fish in egg before coating, a smear of tangy Dijon mustard helps the coating adhere to the fish and provides a welcome acidity that pairs excellent with halibut. Baking the halibut not only cooks the fish to flaky goodness, but also brings out the rich flavor of the nuts, toasting them until golden brown.
Learn About Our Halibut!
Here at Sizzlefish, our halibut is wild caught in the pristine waters of Southeast Alaska, off Baranof Island. Halibut is carefully selected to yield perfectly tender, flaky fillet that is mild in flavor. The fillets are individually packaged in both 4- and 6-ounce portions. Alaskan halibut is naturally lean and loaded with protein. Halibut is a terrific source of immune-system supporting vitamin-D.
Ingredients
-
4 (6-ounce) portions Sizzlefish Halibut
2 tbsp Dijon Mustard
1/2 cup raw Macadamia Nuts
1/3 cup Panko Breadcrumbs
1 tbsp fresh Thyme
1/2 tsp Garlic Powder
1/2 tsp Salt
Lemon wedges for serving
Directions
Preheat oven to 375ºF and line a baking sheet with parchment paper.
Add macadamia nuts, thyme, garlic and salt to a food processor and pulse until fine. Add Panko and pulse once more to combine.
Blot halibut with paper towel to remove excess moisture. Place on a plate. Spread Dijon mustard on top of each halibut portion. Sprinkle macadamia topping on top and gently press to coat.
Transfer halibut to baking sheet and bake for 12-14 minutes, until halibut is cooked through and crust is golden brown.
Serve hot with lemon wedges.
Recipe Note
Halibut’s mild flavor lends itself to pairing with any seasonings and provides texture and ample protein while letting the spices shine. Thaw your halibut in the refrigerator about 24 hours prior to cooking.
This recipe would also work well with our wild Atlantic haddock.
For a complete meal, serve alongside grilled asparagus, rice or a fresh salad.
Nutrition
Nutrition
- Serving Size
- 1 Piece
- per serving
- Calories
- 533
- Carbs
- 15 grams
- 11%
- Fat
- 35 grams
- 59%
- Protein
- 40 grams
- 30%
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