Macadamia Nut Crusted Halibut With Mango Puree Scallion Oil Recipes

MACADAMIA NUT-CRUSTED ONO WITH MANGO-LIME BUTTER

Steps:

• To prepare the mango-lime butter, in a saucepan, combine the mango, wine, sugar, ginger, and lime juice and simmer over medium heat for 5 minutes, until thick and syrupy. Add the cream, mix well, and remove from the heat. Pour into a blender and blend until smooth. Return to the saucepan and simmer over low heat for 8 minutes, until the mixture thickens slightly. Add the butter, a piece at a time, and stir until incorporated before adding the next piece. Be careful not to boil the sauce, or it will separate. Season with salt and pepper and keep warm.
• Preheat the oven to 450 degrees.
• To prepare the coating, place the nuts, panko, and basil in a food processor and process until fine. Spread on a plate. In a bowl, combine the mayonnaise and chile paste and mix well. Lightly season the fish with salt and pepper. Evenly spread a light coat of the chile mayonnaise on one side of each fish fillet. Coat the same side evenly with the coating.
• In an ovenproof saute pan or skillet, pour in just enough oil to coat the bottom and heat over medium heat. (Be careful not to heat the pan too hot or the macadamia nuts will burn.) Add the fish, crust stide down, and saute for 3 minutes, until golden brown. Turn the fish and place in the oven for 5 minutes, until cooked through and firm to the touch.
• Place the fillets on warmed individual places. Serve with the mango-lime butter.

MACADAMIA CRUSTED HALIBUT WITH MANGO AND SCALLION GARNISH

Steps:

• Preheat the oven to 350°F
• Toast the macadamia nuts on a baking sheet until golden.
• Allow to cool completely.
• In a food processor, add the cooled macadamia nuts and bread crumbs.
• Pulse until a crumbly mixture is formed.
• Pour crust mixture onto a plate & set aside.
• Cut the halibut into serving size pieces and season with salt.
• In a shallow wide bowl, combine the eggs and water.
• Dredge the halibut pieces in the egg wash and then coat completely with the nut mixture.
• In a non-stick pan, heat the oil. Saute the fish until golden brown on both sides.
• Remove the fish from the heat and place on a baking sheet.
• Set aside.
• In a small saucepan over medium heat, combine the mango, sugar and wine.
• Simmer until reduced by three quarters, then add the cream.
• Bring to a boil and simmer for 5 minutes.
• Let the mixture cool slightly.
• In a blender, puree mango until smooth. Strain the mango through a mesh sieve into a bowl.
• Add the lime juice and a dash of salt to taste.
• Set aside.
• Fill a bowl with ice and cold water.
• Blanch the green parts of the scallions in boiling salted water for 10 seconds.
• Transfer to ice water with slotted spoon to stop the cooking.
• Remove the scallions from the water and dry thoroughly on paper towels.
• In a blender, puree the scallions with the olive oil, salt, and sugar until smooth.
• Pour the scallion mix through a fine sieve and into a squeeze bottle.
• Set aside.
• To serve: Preheat the oven to 350°F
• Place the black sesame seeds on a baking sheet and toast for approximately 5 minutes.
• Allow to cool completely.
• Place the baking sheet of halibut into the warm oven and heat for approximately 5 minutes.
• Spoon a fair amount of warm mango puree onto the plates.
• Place the halibut in the center of plate on top of the mango puree.
• Garnish with a drizzle of scallion oil and sprinkle the sesame seeds around the plate.
• Serve immediately.

MACADAMIA NUT-CRUSTED HALIBUT WITH MANGO PUREE & SCALLION OIL

Steps:

• Halibut: Preheat oven to 350 degrees F. Spread the macadamia nuts in a pie pan and toast until golden, about 5 to 7 minutes. Cool and reserve. Pulse the brioche in a food processor until crumbs form. Pulse in the toasted nuts until a crumbly mixture forms. Reserve. Leave the oven on. Season halibut with salt. In a shallow bowl, beat the eggs and 2-1/2 tablespoons water to make an egg wash. Dredge the fish in egg wash, then coat completely in the nut-crumb mixture to make a nice crust. Heat the oil in a nonstick pan over medium-high heat. Saute the fish until golden brown on both sides, about 1 minute per side. Remove from the heat and place fish on a baking sheet; set aside. Spread the black sesame seeds in a pie plate and toast in the oven for approximately 5 minutes. Reserve. To serve, place the baking sheet with halibut in the hot oven and bake for about 4 minutes. Ladle a generous portion of warm Mango Puree onto each place, and place a piece of halibut on the puree. Garnish with a ribbon of the Scallion Oil and sprinkle the sesame seeds around the place. Mango Puree: Peel the mango and remove all flesh. Place the mango chunks in a small saucepan over medium heat. Add the wine and sugar. Cook to reduce the volume by three-fourths, then add the cream. Bring to a boil and simmer for 5 minutes. Let cool slightly, then puree in a food processor. Strain the mixture into a bowl. Add the lime juice and salt to taste. Cover and set aside. Gently warm the sauce before serving. Scallion Oil: Bring a pot of salted water to a boil. Quickly blanch the scallion greens, then immediately plunge them into cold water. Remove and dry scallions. Place them in a blender with the olive oil, sugar and salt; puree until smooth. Place the scallion oil in a squeeze bottle and reserve. The oil may be prepared several hours ahead of serving time.