Nut-Crusted Halibut Fillets Recipe
Nut-Crusted Halibut Fillets
Crushed nuts can make for a tasty and crunchy crust for fresh halibut. Get a tropical theme going by serving with our own ready-made mango salsa, found right in our stores. Halibut season starts in early spring, which is about the same time asparagus arrives, so we love to pair the fish with a side of steamed asparagus.
- 1 cup panko (Japanese bread crumbs)
- 1 cup roasted macadamia, pistachios or other nuts, whole or pieces
- 1/3 cup mayonnaise
- 2 tsp Thai garlic-chili paste or chili sauce
- 4 (6 oz) halibut fillets, skin removed
- Salt and pepper, to taste
- 2 Tbsp canola oil, for sautéing
- To Serve:
- Mango Salsa
- Preheat oven to 450°F. To coat the fillets, place the panko and nuts in a food processor and process until fine. Spread on a plate. In a bowl, combine the mayonnaise and chili paste and mix well. Season fish with salt and pepper. Evenly spread a light coat of the chili mayonnaise on each side of the fish fillets. Then, dredge each fillet in the nut mixture, coating both sides.
- Heat a large oven-proof sauté pan or skillet on the stovetop over medium heat. Add enough oil to coat the bottom of the pan. Let oil get warm, keeping in mind not to let the pan get too hot or the nuts will burn. Add the fillets and cook for about 3 minutes, just until nuts turn golden brown. Turn the fillets over and transfer the skillet to the preheated oven. Roast until fish is cooked through, about 5 minutes more, depending on the thickness of the fillets.
- Serve warm with mango salsa and steamed asparagus.