Macadamia Nut Crusted Island Fish & Honey Mustard Beef Short Rib Combo (for All Guests To Be Served) Recipe

Coat the Fish

Preheat the oven to 375°F (190°C). Season the fish fillets with salt and black pepper. Dredge each fillet in flour, dip in beaten eggs, and then coat with a mixture of crushed macadamia nuts and panko breadcrumbs.

Bake the Fish

Heat olive oil in a skillet over medium heat. Sear the coated fish for 2-3 minutes on each side until golden, then transfer to a baking sheet and bake for 10-12 minutes or until cooked through.

Season the Ribs

Preheat the oven to 325°F (160°C). Season the beef short ribs with salt and black pepper. In a large oven-safe pot, sear the ribs on all sides until browned.

Combine Ingredients

In a bowl, mix honey, Dijon mustard, minced garlic, and beef broth. Pour this mixture over the seared ribs and add fresh thyme.

Cook the Ribs

Cover the pot and place it in the oven. Cook for about 2.5 to 3 hours until the ribs are tender.

Cook the Potatoes

In a large pot, boil the cubed potatoes in salted water until fork-tender, about 15-20 minutes. Drain and return to the pot.

Whip the Potatoes

Add butter, heavy cream, salt, and black pepper to the drained potatoes. Mash until smooth and creamy.

Make the Lobster Nectar

In a small saucepan, combine the lobster stock, butter, lemon juice, salt, and black pepper. Simmer over low heat for 5-10 minutes until slightly thickened.