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Macadamia Nut Crusted Halibut

Wild Alaskan Halibut from Wild For Salmon is the perfect match for this beach getaway inspired dish. Macadamia nuts are not exclusively a Hawaiian thing, they grow really well here in San Diego. If you long for laying on the beach after a day of snorkeling and that daydream ends with a meal which involves fish prepared using local ingredients, there is no need to wait for vacation to eat like you would in paradise because I have a simple oven-baked recipe for you which works well with the mild taste of halibut.

I understand first hand why macadamia nuts are expensive because I process my own from my neighbor’s tree which drops as many as I need over the fence. First, you gather the nuts as they fall from the tree enclosed in a husk and wait for the husk to split. Then the nuts have to sit for a few weeks to dry out before cracking the super hard shell off which requires a special nut cracker because of the tough exterior. But, it is worth the effort!

Unlike processing macadamia nuts, this dish is really easy to make. I like to pair it with mashed potatoes and a green vegetable. Scooping up a bite with all three is the trifecta.

The Halibut from Wild For Salmon comes in individually wrapped portions, so you can easily half or double this recipe as needed for those dining with you. I have found that if I move the frozen portions from my freezer to my fridge, it takes a bit over 24 hours to thaw, so I aim to do the transfer somewhere between 30-36 hours prior to prep time.

 [[ recipeID=recipe-9l3vuicxy, title=Macadamia Nut Crusted Halibut ]]


Author Profile 

Nancy Ingersoll is a recipe developer and food photographer in San Diego, California. Always up for adventure, she learned the art of sauces and soufflés from one of James Beard Award winner Roy’s Yamaguchi’s executive chefs, and her curious spirit has been fed with cooking classes domestically and abroad. Nancy is also known as The Creative Resource and you can find her work on and on instagram as @thecreativeresource.
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Macadamia Nut Crusted Halibut

Wild Alaskan Halibut from Wild For Salmon is the perfect match for this beach getaway inspired dish. 

Servings: 4


  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins




  • 4 portions Wild Alaskan Halibut
  • Salt and Pepper to taste
  • ½ cup All Purpose Flour
  • 1 Egg, beaten
  • ⅓ cup Macadamia Nuts, chopped
  • ⅔ cup Panko bread crumbs
  • 2 Tbsp. Olive oil
  • 1 Lemon, in wedges for serving


  1. Preheat the oven to 425.
  2. Pat down the fish with a clean paper towel, and season with salt and pepper.
  3. Gather three wide bowls or pie plates, adding the flour to one, the egg to another, and both the nuts and panko to the third. 
  4. Stir the nuts and panko mixture so they are combined.
  5. Dredge both sides of each fish portion in the flour, then in the egg, and finally in the nut-panko mixture. (note: Halibut is a firm fish that can handle pressing the breadcrumb mixture into it, so go for it because you want all of that goodness to stick to it)
  6. Brush a baking sheet with olive oil and drizzle the remaining oil on top of each breaded fish portion. 
  7. Bake for 15 minutes and serve immediately with your choice of side dishes and a lemon wedge.