Macadamia Nut Crusted Halibut
4 Each
|
6-7 oz Halibut Fillets
|
1 C
|
Macadamia Nuts (crushed)
|
3/4 C
|
Panko (Japanese Bread Crumbs)
|
2
|
Eggs
|
1 Tbsp
|
Water(Mixed in with eggs)
|
Flour
|
For Dredging
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Peanut Oil
|
For Sauteing
|
Seasoning Salt
|
|
Place nuts and panko in food processor bowl fitted with a work
blade. Using pulse, crush nuts and panko together until you
achieve a medium coarseness. Do not over grind nuts or you
will extract oil. Beat eggs and water until smooth. Take a large
sauté pan or skillet and heat on medium-low to medium heat.
Lightly season halibut, dredge in flour, shake off excess then dip
in egg mixture. Place in macadamia nut mixture and coat well.
Press nuts on and lightly shake off excess. Add oil to pan and
place halibut in pan. Let brown 3-4 minutes then turn over and
continue cooking until golden brown on both sides
(approximately 6-8 minutes total). If using thick fillets (1" or
better), finish cooking in a 350 oven for 7-10 minutes.
Mango & Papaya Salsa-Hawaiian Style
1 Each
|
Papaya (peeled, seeded and cut into
small 1/2" pieces)
|
1 Each
|
Mango (peeled, seeded and cut into
small 1/2" pieces)
|
3 Tbsp
|
Sweet Chili Sauce
|
1 Can
|
Papaya Nectar (11.5 oz can)
|
1 tsp
|
Mint Flakes (crushed)
|
2 tsp
|
Chopped Pickled Vinegar
|
1/4 tsp
|
Salt
|
Place cut fruit into a mixing bowl, add all other ingredients and mix
well. Let set two hours. Can be made up to 5 days in advance.
Serve at room temperature or just warm.
Do not boil, fruit will fall apart.