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Macadamia Nut Crusted Alaskan Halibut (Serves 4)


  • 1 C. Panko bread crumbs
  • 1/3 C. chopped macadamia nuts
  • 2 tsp. grated ginger
  • 4 Wild Alaskan Halibut filets (6 oz. each)
  • To taste Salt and pepper
  • 8 Tbsp. butter
  • 1/3 C. chile coconut cream sauce


In a food processor combine Panko, macadamia nuts, and ginger. Chop until fine and transfer to wide bowl. Season halibut filets with salt and pepper. Coat filets with macadamia nut breadcrumb mixture. Heat butter in large skillet over medium-high heat. Sauté fish in butter until golden brown.

Place the halibut on a serving platter and drizzle with chile coconut butter sauce. Garnish with fresh sliced mango and blackberries.

Chile Coconut Cream Sauce


  • 1/2 C. white wine
  • 1/2 C. heavy whipping cream
  • 1/2 C. chicken broth
  • 1/2 C. unsweetened coconut milk
  • 1 tsp. finely chopped shallots
  • 1 tsp. finely chopped ginger
  • 1/2 tsp. sweet Thai chile sauce
  • 1 tsp. chopped basil
  • 2 Tbsp. soft butter (not melted)


In a small saucepan, combine white wine, cream, chicken broth, coconut milk, shallots, and ginger. Simmer and reduce to about 1/3 cup. Add chile sauce and basil. Slowly whisk in butter until all the butter is melted and incorporated into the sauce.

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macadamia_nut_crusted_alaskan_halibut_with_chile_coconut_butter_sauce_joey_and_adam.txt · Last modified: 2014/01/17 18:45 by