MACADAMIA NUT ENCRUSTED HALIBUT
Steps:
- Prepare the fish: Trim skin & size Halibut filets into manageable serving pieces Soak pieces in an egg-milk mixture (approx ½ C milk to every 2 eggs) in refrigerator for approximately ½ to 2 hours. When ready to cook, coat pieces (can refrigerate coated fish for about an hour before cooking) Prepare the coating: Pulse/chop 1 can (1 C.) macadamia nuts in food processor using steel knife approx 30 seconds. Add 1 C. Panko (Japanese breadcrumbs) & pulse an add'l 30 seconds For the curry sauce: (can make this ahead and rewarm when ready to serve) 1 T. Madras Curry Paste (or more, to taste) 1 can coconut milk ½ C finely chopped onion (or 1/3 C shallots) Olive oil Heat 1 T. olive oil and sauté onion until soft but not brown. Add curry paste & blend Turn heat to low and add coconut milk Simmer to thicken, but do not boil For the quick mango Salsa (Can be made up to 1 day in advance and held in refrigerator. Bring to room temp or heat in micro 1-2 minutes before serving) 1 jar Major Grey's Chutney 2 fresh mangos, peeled and cubed (can use fresh slices in jars) 1 jalapeno pepper, finely chopped ¼ C. red pepper, finely chopped ¼ fresh parsley, finely chopped Mix all ingredients and set aside. Refrigerate if holding more than a couple of hours. PUTTING IT TOGETHER: Sauté halibut in Canola or peanut oil until nicely browned Remove to platter lined w/ paper towels and keep warm Warm the sauce Spoon sauce onto plate Place fish pieces on top of sauce and then top w/ mango chutney mixture
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