Baked Halibut With Macadamia Nuts In Foil Recipes

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ROASTED HALIBUT WITH WALNUT CRUST



Roasted Halibut with Walnut Crust image

Provided by Diane Rossen Worthington

Categories     Roast     Walnut     Halibut     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

Nonstick vegetable oil spray
3/4 cup finely chopped toasted walnuts
1/2 cup panko (Japanese breadcrumbs)*
1/4 cup (packed) chopped fresh Italian parsley
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh chives
6 8-ounce halibut fillets (each about 1 inch thick)
6 tablespoons butter, melted
Lemon wedges

Steps:

  • Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray. Mix walnuts, panko, and all herbs in small bowl; sprinkle with salt and pepper. Brush each fish fillet with 1 tablespoon melted butter; sprinkle with salt and pepper. Place fish on prepared baking sheet. Sprinkle panko-herb mixture atop fish, dividing equally and pressing to adhere. Roast fish until just opaque in center, about 8 minutes. If crisper topping desired, preheat broiler and broil fish about 1 minute, watching carefully to prevent burning. Transfer fish to plates; garnish with lemon wedges.
  • *Available in the Asian foods section of some supermarkets and at Asian markets.

BAKED HALIBUT WITH CRISPY PANKO



Baked Halibut with Crispy Panko image

This fish will just melt in your mouth! I like to serve over a quinoa-kale salad. Also, please don't use regular bread crumbs as they are too dense.

Provided by Lindsey

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 30m

Yield 2

Number Of Ingredients 7

½ cup panko bread crumbs
1 ½ tablespoons butter, melted
¼ cup chicken stock, or as needed
2 (8 ounce) fillets halibut
1 teaspoon lemon juice
salt and ground black pepper to taste
1 tablespoon Dijon mustard

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir panko bread crumbs and melted butter together in a bowl until evenly coated.
  • Pour enough chicken stock into an oven-proof skillet to cover bottom; arrange halibut fillets in skillet. Drizzle lemon juice over fillets; season with salt and pepper. Spread a think layer of Dijon mustard over each fillet; press bread crumb mixture over mustard layer.
  • Place skillet in the preheated oven and cook until fillets flake easily with a fork and topping is browned, about 20 minutes.

Nutrition Facts : Calories 404 calories, Carbohydrate 20.7 g, Cholesterol 106.1 mg, Fat 13.7 g, Protein 50.8 g, SaturatedFat 5.7 g, Sodium 591.2 mg, Sugar 0.1 g

BAKED HALIBUT WITH MACADAMIA NUTS IN FOIL



BAKED HALIBUT WITH MACADAMIA NUTS IN FOIL image

Categories     Fish     Bake

Yield 4 servings

Number Of Ingredients 10

4 - 6 oz. Skinless Filet of Halibut or Salmon or fish you like
2 T butter, softened
½ c low carb breadcrumbs
¼ c crushed macadamia nuts or any type of nut you have handy*
3 T MacNut™ Oil *
1/2 tsp seasoning salt *
2 T lemon juice
2 T chopped fresh parsley
1-2 garlic cloves(optional)
1 - 12 x 32 inch piece of aluminum foil

Steps:

  • Pre-heat oven to 425° F Place ½ the foil on the cookie sheet with the other ½ draped on the counter. Drizzle MacNut™ Oil, lemon juice ,garlic (if using)and parsley on the foil-covered cookie sheet, then place fish on lemon oil mixture. Lightly rub each filet with a little soft butter, then sprinkle with breadcrumbs and crushed nuts. Fold foil over and seal edges together. Bake 7 -8 minutes covered, then cook 3 - 4 minutes uncovered *For Salmon bake 8-10 covered 10 minutes covered and 5 -8 minutes uncovered

MACADAMIA CRUSTED HALIBUT OVEN ROASTED ASPARAGUS SPICY MANGO SALSA, PONZU SAUCE, COCONUT STICKY RICE



Macadamia Crusted Halibut Oven Roasted Asparagus Spicy Mango Salsa, Ponzu Sauce, Coconut Sticky Rice image

Provided by Ming Tsai

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 37

2 pounds halibut, cut into 4 (8 ounce) portions
2 cups macadamia nuts, roughly chopped in a food processor
1 pinch cayenne pepper
Salt and black pepper, to taste
2 large eggs, whites only
4 tablespoons canola oil
Rice, recipe follows
Salsa, recipe follows
Ponzu Sauce, recipe follows
Asparagus, recipe follows
Garlic Chips, recipe follows
2 cup glutinous rice (soaked 24 hours in refrigerator)
1/2 cup unsweetened coconut flakes
1 cup coconut milk
Salt and black pepper, to taste
Sugar, to taste
1/3 cup each: pineapple, mango, and papaya, medium dice
1 tablespoon jalapeno, finely chopped
2 limes, juiced
1/4 cup red onion, finely chopped
Salt and black pepper, to taste
1/4 cup shallots, sliced
2 tablespoons garlic, finely chopped
2 tablespoons butter
1/2 cup ponzu
2 tablespoons Mirin
2 cups dashi, recipe follows
Salt and black pepper, to taste
1 tablespoon miso
2 dozen medium asparagus, tough ends removed
Garlic oil, reserved from garlic chips
Salt and black pepper, to taste
4 garlic cloves, thinly sliced
1 cup canola oil
1 piece kelp (1 by 1/2 inch)
2 cups bonito flakes
3 1/2 cups water

Steps:

  • Lay the 4 pieces of halibut on a clean work surface. Season each piece with the salt, pepper, and cayenne. Using a brush, quickly spread a thin layer of the egg whites on top of the fish and then sprinkle over the chopped macadamia nuts. Press the nuts into the fish to secure. Preheat the oven to 400 degrees F. Heat a large saute pan coated with the oil to medium heat. Place 2 pieces (or 4 if the pan is big enough) of the fish, macadamia side-down, in the pan and sear for 3 to 4 minutes, until the macadamias are golden brown. Flip the fish and cook for another 3 minutes. Repeat the process with the 2 remaining pieces of fish. Place all 4 pieces of fish in a baking dish and cook in the oven for another 8 to 10 minutes.
  • Form the Rice into a small flat disk in the center of the plate. Spoon some of the Salsa on top of the rice. Lean the fish against the rice and drizzle the sauce around the plate. Place the Asparagus against the fish and garnish with the Garlic Chips.
  • In a large bowl filled with water, soak the rice for 24 hours in the refrigerator. Fit a colander or steamer lined with leaves (lotus, banana, Napa) inside of a large stockpot filled with water and add the rice to the colander. Make sure that the water is not touching the colander. Steam the rice for about 25 to 30 minutes. When the rice is soft, remove it from the colander and place it into a large mixing bowl. Add the coconut flakes and milk to the rice and season with the salt, pepper, and sugar. Set aside.
  • In a medium mixing bowl, add the pineapple, mango, papaya, jalapeno, lime juice, and red onion. Toss gently and season with salt and pepper.
  • Prepare a saute pan over medium heat. Sweat the shallots, garlic, and 1 tablespoon of the butter, about 4 to 5 minutes. Add the ponzu, mirin, dashi, salt, and pepper and allow to boil. Remove from heat and pour in a blender. Add the miso, blend and add the remaining tablespoon of butter.
  • Preheat the oven to 350 degrees F. In an oven proof saute pan, combine the asparagus, garlic oil, salt and pepper and roast in the oven for about 5 minutes, until the asparagus are tender.
  • Prepare a saucepan over high heat and add the oil and the garlic. When the garlic becomes golden brown, remove from the heat. Strain the garlic and reserve both the garlic and the oil.
  • Wipe the kelp with a damp towel and then place it into a medium sized pot filled with water. Heat the water just before boiling, remove the pot from the heat, and remove the kelp. Place the bonito flakes in the water and allow them to settle to the bottom of the pot. Strain out the bonito flakes.

COCONUT MACADAMIA ENCRUSTED HALIBUT



Coconut Macadamia Encrusted Halibut image

This one is my husbands recipe. It's considered a "treat" in our house, and he enjoys impressing guests with it.

Provided by DaniRoze

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

40 ounces halibut steaks
14 1/2 ounces coconut milk
1/4 cup honey
7 ounces plain breadcrumbs
4 ounces macadamia nuts
2 ounces shredded coconut
4 tablespoons honey
3 tablespoons butter

Steps:

  • pre-heat oven to 425.
  • combine coconut milk and 1/4 cup of honey in a baking dish.
  • marinate halibut in the mixture for 30 minutes or longer.
  • in the mean time, place macadamia nuts in food processor until finely crushed.
  • combine bread crumbs, macadamia nuts and coconut shavings on a large plate or platter.
  • roll halibut steaks in bread crumb mixture, and transfer to a greased baking dish or cookie sheet.
  • combine remaining honey and butter in a small bowl and microwave for 30 seconds (or until liquid).
  • drizzle over halibut.
  • bake for 15 minutes uncovered, or until cooked through.

Nutrition Facts : Calories 1329.1, Fat 60.3, SaturatedFat 31.5, Cholesterol 162.9, Sodium 713.1, Carbohydrate 138.2, Fiber 5.8, Sugar 100.2, Protein 63.9

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