Macadamia Crusted Halibut With Mango and Scallion Garnish

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READY IN: 1hr 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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