Macadamia Crusted Halibut With Mango and Scallion Garnish

The presentation on this is sure to impress. The mango and scallion garnish can be made a little ahead of time to ease the prep. I know I got this off of a website a few years back, but can't remember where.

• Ready In: 1 hr 30 mins
• Serves: 6-8

Ingredients

• 3  lbs halibut fillets, cut thick
• 3  eggs
• 1⁄4 cup water
• 1⁄4 cup  breadcrumbs
• 1⁄2 cup  macadamia nuts
• 2  tablespoons fresh dill, chopped
• 1  mango, peeled and removed from seed
• 8  tablespoons white wine
• 1  tablespoon sugar
• 1⁄4 cup  cream
• 1  lime, juice of
• 6 1⁄2 tablespoons light olive oil (for fish)
• 1  teaspoon black sesame seed, toasted
•  sea salt
• 3  scallions (green part only)
• 1⁄4 cup olive oil (for scallions)
• 1  pinch sugar
• 1  pinch salt

Directions

1. Preheat the oven to 350°F
2. Toast the macadamia nuts on a baking sheet until golden.
3. Allow to cool completely.
4. In a food processor, add the cooled macadamia nuts and bread crumbs.
5. Pulse until a crumbly mixture is formed.
6. Pour crust mixture onto a plate & set aside.
7. Cut the halibut into serving size pieces and season with salt.
8. In a shallow wide bowl, combine the eggs and water.
9. Dredge the halibut pieces in the egg wash and then coat completely with the nut mixture.
10. In a non-stick pan, heat the oil. Saute the fish until golden brown on both sides.
11. Remove the fish from the heat and place on a baking sheet.
12. Set aside.
13. In a small saucepan over medium heat, combine the mango, sugar and wine.
14. Simmer until reduced by three quarters, then add the cream.
15. Bring to a boil and simmer for 5 minutes.
16. Let the mixture cool slightly.
17. In a blender, puree mango until smooth. Strain the mango through a mesh sieve into a bowl.
18. Add the lime juice and a dash of salt to taste.
19. Set aside.
20. Fill a bowl with ice and cold water.
21. Blanch the green parts of the scallions in boiling salted water for 10 seconds.
22. Transfer to ice water with slotted spoon to stop the cooking.
23. Remove the scallions from the water and dry thoroughly on paper towels.
24. In a blender, puree the scallions with the olive oil, salt, and sugar until smooth.
25. Pour the scallion mix through a fine sieve and into a squeeze bottle.
26. Set aside.
27. To serve: Preheat the oven to 350°F
28. Place the black sesame seeds on a baking sheet and toast for approximately 5 minutes.
29. Allow to cool completely.
30. Place the baking sheet of halibut into the warm oven and heat for approximately 5 minutes.
31. Spoon a fair amount of warm mango puree onto the plates.
32. Place the halibut in the center of plate on top of the mango puree.
33. Garnish with a drizzle of scallion oil and sprinkle the sesame seeds around the plate.
34. Serve immediately.