Flaky white fish gets coated in a fine macadamia nut crust and baked to perfection. Topping with a creamy coconut and pineapple sauce infuses the halibut with delicious tropical notes. Pair with rice pilaf and steamed vegetables for restaurant worthy dinner.
4 Halibut filets
1 cup Flour
3 Tbsp. Water
2-3 cups Macadamia nuts, roasted
2 Tbsp. Vegetable Oil
2 Tbsp. Butter
2 Tbsp. Flour
14 oz. can Coconut milk
6 oz. can Pineapple juice
1/4 cup Robert Rothschild Farm Roasted Pineapple & Habanero Sauce, or as desired
Optional: Serve with white rice, brown rice or orzo pasta
Optional: Garnish with grilled pineapple slices and dill
Dredge filets in flour. Coat floured filets with egg wash (beaten egg & water). In food processor, grind roasted macadamia nuts until mixture that is slightly coarser than bread crumbs. Add oil to sauté pan and fry filet on 1 side for about 2 minutes. Flip filet and insert into 350 degrees F oven for 10 minutes per inch of filet. In the meantime, melt butter in saucepan. Add flour and form roux. Whisk in coconut milk, pineapple juice and Roasted Pineapple & Habanero sauce. Bring to boil. Reduce to simmer and cook until thickened.
To Serve: Pour some coconut sauce on plate. Place filet on top of coconut sauce. Garnish filet with another spoonful of Roasted Pineapple & Habanero Dip.