Macadamia Crusted Halibut
Updated: Nov 19, 2020
Want to make a fancy meal with minimal effort? ME TOO! I could eat this meal every day... but do you know what this would cost at a restaurant?! Eek, thats just not in the budget for 2020. So we make this at home, and we make it often. I love how little hands on time this requires. Sometimes I top it with Savory Coconut Sauce and sometimes I serve it by itself.
We usually eat this dish with rice or quinoa from the instant pot. I also like to serve it with a quick cabbage coleslaw which is just thin sliced cabbage, chopped cilantro, lime juice and salt. Making this meal means I spend a minimal amount of time in the kitchen and a meal that the whole family devours.
We use halibut for the fish because thats what we have in our freezer. But you could use Sea Bass or Cod. I make quick work of chopping the macadamia nuts up in the food processor. I'll usually chop a full bag and store them in the freezer to avoid them going rancid. Nuts are pricey and it pains me when they go to waste!
When you make this dish, you will impress yourself with the simplicity and you will impress others with how incredibly tasty it is. I promise this is something you will want to make again and again!
Macadamia Nut Crusted Halibut
1 lb filet of Halibut (or fish of your choice)
3/4 cup macadamia nuts (roasted and salted)
2 cloves of garlic
1/8 cup coconut oil
1/2 tsp dried parsley
1/8 tsp black pepper
Thaw thaw fish filets and rinse. Place in an 8x8 casserole dish or a cookie sheet with a rim.
Chop macadamia nuts. I like to chop up an whole bag in the food processor and store them in the freezer.
Smash and chop garlic. Mix all the ingredients together.
Make a few slices in the halibut, 1" apart. Do not cut all the way through, this will allow the flavors of the topping to melt into the filet as it cooks.
Pat topping onto Halibut to form a thick layer, making sure to cover the entire top of the filet.
Bake at 375 on the top rack for 20-40 minutes, or until the fish is flakey. The time will vary greatly depending on the thickness of your filet. Baking on the top rack will ensure that your crust turns a beautiful caramel color and toasted the nuts. If your topping is getting too dark but the fish isn’t cooked through, move it to the middle rack.
Serve fresh out of the oven. Top with chives, green onions or Savory Coconut Sauce.