Macadamia Crusted Halibut Recipe

Inspired by The Reef Seafood & Steak

Time1h

Serves4

honey lemon butter cream sauce, with garlic mashed potatoes & grilled asparagus.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

4 pieces Halibut fillets

1 cups Macadamia nuts, crushed

1/2 cups Panko breadcrumbs

4 tbs Butter, unsalted

2 tbs Honey

2 tbs ReaLemon lemon juice

4 tsp Garlic, minced

2 cups Potatoes, peeled and cubed

1/2 cups Heavy cream

1 bundles Asparagus, trimmed

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Method

Preparation Steps

Prepare the Garlic Mashed Potatoes

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

Mash the Potatoes

Add minced garlic, heavy cream, butter, salt, and pepper to the potatoes. Mash until smooth and creamy. Set aside and keep warm.

Prepare the Halibut

Preheat the oven to 375°F (190°C). Season halibut fillets with salt and pepper. In a bowl, mix crushed macadamia nuts and panko breadcrumbs.

Coat the Halibut

Press the macadamia mixture onto the top of each halibut fillet to create a crust.

Bake the Halibut

Place the crusted halibut on a baking sheet and bake for 15-20 minutes, or until the fish is cooked through and flakes easily.

Grill the Asparagus

Toss trimmed asparagus with olive oil, salt, and pepper. Grill over medium heat for about 5-7 minutes, until tender and slightly charred.

Prepare the Honey Lemon Butter Cream Sauce

In a small saucepan, melt the remaining butter over medium heat. Stir in honey and lemon juice, and cook for 2-3 minutes until slightly thickened.

Serve

Plate the garlic mashed potatoes, top with the macadamia crusted halibut, drizzle with honey lemon butter cream sauce, and serve with grilled asparagus.