Macadamia Nut-Breaded Halibut With Coconut Curry Mango Sauce

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1 14
    lbs fresh halibut, cut into 4 filets
  • 7
    ounces roasted macadamia nuts
  • 2
    tablespoons flour
  • 12
    cup flour, for dredging fish
  • 1
    egg, beaten with
  • 2
    tablespoons water
  • 13
    teaspoon cayenne
  • 4
    tablespoons butter (clarified butter is necessary if cooking large quantities)
  • 1
    (14 ounce) can coconut milk
  • 1
    tablespoon peanut oil
  • 1
    tablespoon taste Thai red curry paste (start with less, then taste to adjust, it is hot!)
  • 12
    cup Major Grey chutney, large chunks chopped fine
  • 1
    fresh mango, peeled, seeded, and diced small
  • 2
    tablespoons finely-sliced fresh cilantro
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DIRECTIONS

  • Combine nuts and 2 tablespoons flour in food processor, pulsing so as not to overchop and become sticky.
  • Beat cayenne into egg with a fork.
  • Dredge filet first in flour, then egg, then nuts - pressing nuts onto fish.
  • Refrigerate breaded fish while starting sauce.
  • Heat 2 tablespoons peanut oil in a heavy saucepan.
  • Add curry paste and cook one minute, whisking.
  • Add coconut milk and chutney, bring to a boil.
  • Boil lightly till milk is reduced to 1/2 its original volume or to desired thickness.
  • Turn heat off and cover to keep warm.
  • Melt butter in large saute pan over medium heat.
  • Add halibut till deep golden brown, turn to brown other side.
  • If filets are very thick, place in 400 degree oven for 8 minutes after browning to finish cooking.
  • Just before fish is done, add chopped mango and cilantro to sauce.
  • Serve sauce over fish sprinkled with a little more cilantro for color interest and perhaps a whole cilantro leaf.
  • Serve with Jasmine Rice.
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