41 responses

  1. May 19, 2016

    Colourful, tasty, decadent!
    I think that the chives for garnish will also impart a delicious contrasting ‘bright’ taste. Lovely!!!

    Reply

    • Linda Spiker
      May 20, 2016

      🙂

      Reply

  2. The Food Hunter
    May 19, 2016

    I am in love with the mango sauce on this!

    Reply

    • Linda Spiker
      May 20, 2016

      Thanks Theresa!

      Reply

  3. Tash
    May 19, 2016

    This looks gorgeous and delicious! I haven’t tried macadamia nuts as a crust before, but I have used hazelnuts in a Dukkah recipe 🙂 Really tasty!

    Reply

    • Linda Spiker
      May 20, 2016

      I need to try Dukkah!

      Reply

  4. Anya
    May 20, 2016

    Oh that mango sauce is to die for. So much yum!

    Reply

  5. Renee Kohley
    May 22, 2016

    Gah! I wish we had a Whole Foods around here! I will try this with some cod or salmon though – I love that mango sauce! Thank you!

    Reply

    • Linda Spiker
      May 23, 2016

      It is very convenient!

      Reply

  6. Joy @ Joy Love Food
    May 22, 2016

    Halibut is a favorite of ours too, this sounds like a wonderful preparation!

    Reply

  7. Michelle @ The Complete Savorist
    May 22, 2016

    Great tips on how to buy fish! I love fresh fish more than any other kind. You can’t help but taste the difference. The mango sauce you have on here looks to DIE FOR!!!

    Reply

  8. christine
    May 23, 2016

    That puree sounds phenomenal.

    Reply

  9. Healing Tomato
    May 23, 2016

    My love for Mangoes just found another reason to love it more! Your mango sauce is so perfect and heavenly

    Reply

  10. Manju | Cooking Curries
    May 23, 2016

    The macadamia nut and the mango sauce, it all sounds so exotic! 🙂

    Reply

  11. George Broekema
    September 4, 2016

    Linda, I have two questions…
    1. When do I add the honey?
    2. What is the oven temp?

    Reply

    • Linda Spiker
      September 4, 2016

      Oh my goodness! Thanks so much for calling that to my attention. I corrected the recipe. Add the honey just before pureeing in the blender and the oven temp is 350. My apologies!

      Reply

      • Lynn Tyler
        January 27, 2018

        At the risk of sounding like a doofus, I’ve puréed the mango sauce and strained it. Is the thick purée what I serve the fish on or the runnier sauce?

        Reply

      • Linda Spiker
        January 27, 2018

        haha! You are definitely not a doofus, or you might be but not because of this question. I could have been clearer and updated the post to reflect that! So thanks for calling it to my attention. You discard what’s in the strainer and use the the sauce you pushed into the bowl 🙂

        Reply

  12. Julie
    September 11, 2016

    I made this for a Hawaiian dinner party – rave reviews! Thanks for a delicious recipe. It’s a keeper!

    Reply

    • Linda Spiker
      September 11, 2016

      Yay! I love hearing that!

      Reply

  13. Annik
    October 8, 2016

    Made it last night – I used frozen mango and added cilantro – Really yummy

    Reply

    • Linda Spiker
      October 8, 2016

      The frozen mango works really well doesn’t it!

      Reply

  14. sean
    June 17, 2017

    Don’t know if someone can get back in time…. Really excited about this but I’m confused about one thing. Halibut is really thick. Do I put it in the over first for awhile or cook everything on the stove? The oven temp is confusing me… Thanks!

    Reply

    • Linda Spiker
      June 17, 2017

      Halibut is thick but it cooks super fast! You sear both sides on the cooktop first, then put in the oven until cooked through: “Sauté the fish until golden brown on both sides, about 2-3 minutes per side. When fish is golden brown place pan in oven for 5 minutes (or until fish is done).”

      Hope this helps:)

      Reply

      • sean
        June 17, 2017

        You’re awesome!!!! Thank you!

        Reply

      • Linda Spiker
        June 17, 2017

        Aw you are most welcome. Hope it turns out great!

        Reply

  15. April McGhee
    August 10, 2017

    How long can I keep any leftover sauce in the refrigerator?

    Reply

    • Linda Spiker
      August 12, 2017

      I would say up to two days.

      Reply

  16. April McGhee
    August 10, 2017

    Loved this recipe! So good. 🙂

    Reply

    • Linda Spiker
      August 12, 2017

      Thanks! So glad you enjoyed it!

      Reply

  17. Siegel, Brad
    September 2, 2017

    Excellent and different halibut recipe…will make again!

    Reply

    • Linda Spiker
      September 7, 2017

      Thanks!

      Reply

  18. Mary
    March 25, 2018

    Plan to make this for Easter April 1. Any suggestions on fish if I can’t get fresh halibut?

    Reply

    • Linda Spiker
      March 26, 2018

      I would buy frozen if you can’t find fresh. I use it all the time and it works great!

      Reply

      • Mary
        March 26, 2018

        Good to know, thanks! I have a macadamia tree and a mango tree in my yard.

        Reply

      • Linda Spiker
        March 26, 2018

        Wow! Lucky you! Are you in Hawaii?

        Reply

      • Mary
        March 26, 2018

        Southwest Florida urban garden

        Reply

  19. Vicki
    June 18, 2018

    Thank you so very much for this yummy recipe. I fixed the halibut as directed. However, I puréed 2 fresh peaches with cream, lemon zest and a little stevia in the blender (leaving the skin on peaches for fiber) then let this sauce warm in the oven as the halibut finished cooking. Served as you suggested. The halibut was caught fresh last week in Alaska by my very generous and good friend/neighbor . My husband of 76 said best fish he’s eaten in his entire life and I agree!

    Reply

    • Linda Spiker
      June 18, 2018

      Thanks Vicki! I am so glad you both loved it. It’s a favorite at our house too!

      Reply

  20. warren fulmer
    July 23, 2018

    I making this tongiht and will report back tomorrow. Love to cook but this will be my first “SAUCE” and the Mango Sauce sounds awesome. I guess Ill have to guess on the amount of cream and pear juice to use as I didnt see that detail. (any help or suggestions ae welcome. I am making 5 – 6 oz filets.) Thank you!!!
    (warren, in Newport Coast Ca.)

    Reply

    • Linda Spiker
      July 23, 2018

      Hi Warren! I am not sure why you are not seeing measurements. They are right there in the recipe at the bottom of the page:)

      Reply

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