I really don’t know what else to say about this meal. Halibut, while insanely expensive due to this Bering Sea Controversy, is also my favorite type of fish. Perhaps it is distasteful to feature a fish that is rousing Pacific conflict, BUT, It is just SOO WHITE, and flaky, and sweet, and I saw it there at the seafood counter in Fresh Market, and I just couldn’t EVEN. This preparation riddled with Hawaiian character is perfect for summer deck dining with a bit of Savignon Blanc, or a fresh, lemony cocktail.
We served this up with a simple arugula salad and some roasted purple potatoes. The Halibut crust was made from some toasted coconut flakes, macadamia nuts, some panko breadcrumbs, and I topped it with a butter-wine sauce with chives.
The crust ingredients are blended together with some salt and pepper and placed inside of a shallow dish. The fish was then given an egg wash, dipped in the coconut-nut mixture, and placed in a skillet with some EVOO and a TBS of melted butter.
This food processor is, like, twenty-five years old. It still does the job but YIKES. It scares the heck out of me EVERY time I turn it on. This is definitely next-up on my kitchen wish-list.
These three filets were about a pound total. Cook them up over medium-high heat. If they are thicker, cover the pan for a minute or two while cooking.
This is for the butter-wine sauce. I zested some lemon peel to give it a bright kick!
Garnish any way you prefer! I used coconut flakes; chives would look fancy, too. Enjoy friends!!! ~
Halibut with Coconut-Macadamia Crust
1 LB of Wild Alaskan Halibut
2 Large Brown Eggs
1/2 Cup Flour
3/4 Cup Dry Roasted Macadamia Nuts
1/2 Cup Toasted Coconut Flakes (I used Trader Joes Coconut “Chips”)
3/4 to 1 Cup Panko Breadcrumbs
1/2 Tsp Salt and Pepper to taste
2 TBS Olive Oil
1 TBS Butter
BUTTER-WINE PAN SAUCE:
3 TBS Butter
1/2 Cup dry white wine
Juice of 1 small lemon plus zest (~ 1 Tsp)
1/4 Cup of Heavy Cream (or 1/2 and 1/2)
1/2 TSP Salt
1 TSP Sugar
1/4 Cup chopped chives (Parsley would work, too)
1. Get your egg-wash steps ready. Prep the crust ingredients by blending the nuts, coconut, panko breadcrumbs, and salt and pepper in a food processor and set this aside in a shallow dish or plate. The two others steps will be the egg (just whisk them together and put in a bowl next to the halibut crust ingredients) and then the flour also on a separate plate. Wash and dry the halibut and cut the filets to your desired size. Lightly salt and pepper each side.
2. In a non-stick skillet, heat the olive oil and tab of butter over medium-high heat. Take each halibut filet and dip in egg, then lightly-dredge in flour, the egg once more, and then into the nut-coconut mixture. Make sure you press firmly to adhere this one because it is the most important part! Place them in the skillet and cook for about 3 minutes per side, or until the Halibut flakes easily with a fork.
3. The pan sauce can be made in a separate small sauce pot, or after you remove the Halibut from the skillet since it only takes a few minutes. Just melt the butter, add the wine (cook for 1 minute) and then add the cream, salt, pepper, and sugar. Cook until you see bubbles forming and whisk in the chives and lemon zest. Cook for another minute and add the lemon juice. Serve drizzled over the Halibut with a garnish of coconut or chives.