Macadamia Crusted Halibut with Fresh Herbs and Coconut Sauce
Ingredients:
For the sauce:
cooking oil spray
2 jalapeños, seeded and halved
1 cup canned unsweetened coconut milk (not low fat)
1 tablespoon fresh lime juice
1/2 teaspoon salt
For the fish:
6-ounce boneless, skinless halibut fillets
1/2 cup roasted and salted macadamia nuts, chopped
1/2 cup bread crumbs
1 1/2 teaspoons chopped fresh parsley, divided
1/2 teaspoon chopped fresh chives
1 large egg
1 tablespoon water
2 teaspoons olive oil or coconut oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Macadamia Herbs Sauce
Directions:
Preheat oven to 350°F and set oven rack in middle position.
Grease a baking tray with cooking oil. Place sliced jalapeño halves on the side of the prepared baking sheet. Bake in the oven until shells are blistered and charred in places, about 10 minutes. Remove from oven and place in a zip-top bag.
Close and let rest for 10 minutes. Leave oven on.
Heat coconut milk in a small saucepan over medium heat. Simmer, stirring occasionally, until thickened and reduced to 1/2 cup, about 20 minutes. Keep warm over low heat.
Place the breadcrumbs and nuts in a food processor and pulse until mixture is crumbly. Place mixture in a shallow, wide-mouth bowl and stir in the parsley and chives.
In a shallow bowl, whisk the egg and 1 tablespoon water to make the egg mixture.
Season the fish fillets on both sides with salt and pepper.
Total time: 55 minutes. Yield: 4 servings.
Dip each fillet in the egg wash and coat all over with the breadcrumb mixture.
Heat oil in a nonstick skillet over medium-high heat. When the oil is hot and begins to shimmer, add the fish to the pan.
Cook the fish until browned on both sides, about 2 to 3 minutes per side. Place the pan in the oven and roast for 5 minutes, until the fish is cooked through and golden on the outside and flaky inside. Remove from the oven.
While the fish is cooking, remove the skins from the jalapeños. Place the jalapeños in a clean food processor or blender with the reduced coconut milk, lime juice, and ½ teaspoon salt. Stir everything together until smooth. Divide the hot coconut sauce among 4 plates. Place a halibut fillet on each plate and garnish with freshly chopped parsley. Serve immediately.