Macadamia Nut Crusted Halibut

Name: Macadamia Nut Crusted Halibut
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 4 portions Wild Alaskan Halibut; 0 Salt and Pepper to taste; 0.5 cup All Purpose Flour; 1 Egg, beaten; 0.333 cup Macadamia Nuts, chopped; 0.667 cup Panko bread crumbs; 2 Tbsp. Olive oil; 1 Lemon, in wedges for serving

June 1, 2022

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 ]]

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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 nancyingersoll.com and on instagram as @thecreativeresource.