Macadamia Nut Crusted Halibut with Mango Sauce

Halibut is my husband’s favorite fish. I love it too. It’s light and flaky and when cooked properly, is tender and moist. This Macadamia Nut Crusted Halibut with Mango Sauce is our favorite way to eat this delicious, delicate fish!
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This Macadamia Nut Crusted Halibut with Mango Sauce is our favorite way to eat this delicious, delicate fish! It's light and flakey and when cooked properly, is tender and moist.

The Fish:

Halibut is in season from late April to October. I love to buy it fresh but in the off season I use frozen wild caught Alaskan boneless/skinless Halibut and it comes out just as amazing.

Tips for Buying Fresh Fish:

1. It’s best not to buy fish wrapped in plastic. You should be able to smell the fish you are buying. I always buy mine from a fishmonger I trust. If he is handling it, cutting it etc… he will know if it’s not fresh.

2. Try to buy fish the day you plan on making it.

3. When selecting fish always point to the piece you want. In stores the freshest fish is placed in the front of the window, closest to you, and the fish from the day before is placed in the back, closest to the fishmonger. So when you are looking at the fish closest to you and ask for it, he pulls it from the back. It doesn’t mean there is anything wrong with that fish from the day before, it’s just not the freshest…and you want the freshest!

The Mango Sauce:

Made with pear juice, fresh ripe mango, lime juice and cream, this mango sauce is sweet, creamy and delicious! My dairy free friends can use coconut cream!

This Macadamia Nut Crusted Halibut with Mango Sauce is our favorite way to eat this delicious, delicate fish! It's light and flakey and when cooked properly, is tender and moist.

This sauce is the perfect compliment to the nutty salty crusted fish!

This Macadamia Nut Crusted Halibut with Mango Sauce is our favorite way to eat this delicious, delicate fish! It's light and flakey and when cooked properly, is tender and moist.

The Crust:

A simple combination of dry roasted salted macadamia nuts and panko bread crumbs gives this fish the perfect crispy coating. Searing the fish on the cook top and finishing in the oven keeps the fish tender and moist! Of course my gluten free friends can use GF bread crumbs. There are some really great brands out there now!

This Macadamia Nut Crusted Halibut with Mango Sauce is our favorite way to eat this delicious, delicate fish! It's light and flakey and when cooked properly, is tender and moist.

Lovely right? Make this for a dinner party and your friends will think you are a master chef!

This Macadamia Nut Crusted Halibut with Mango Sauce is our favorite way to eat this delicious, delicate fish! It's light and flakey and when cooked properly, is tender and moist.

The Recipe: Macadamia Nut Crusted Halibut with Mango Sauce

Tips, what you will need and what to serve it with: Make sure the fish you buy is very fresh. Ask questions like “is this fish part of today’s shipment? If not, do you have fresher fish in the back?” Don’t worry about being a nudge, nudges get the fresh fish! In the off season you can use frozen wild caught Alaskan Halibut. Just thaw and follow the directions below. Serve with a side of simple white rice or roasted asparagus. You will need a mesh strainer, there really is no other way to strain the mango so don’t skip it! You will also need a good oven safe pan, a fish spatula, a food processor and a blender.

Macadamia Nut Crusted Halibut with Mango Sauce
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 

Halibut is in season from April through October. Whole Foods has fresh halibut daily during the season and Sprouts has perfectly sized frozen portions all year long. You can make the sauce up to a day ahead. I have used frozen mango in a pinch! Just thaw ahead of time.

Cuisine: American
Keyword: easy dinner recipe, summer recipe
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • 1 cup fresh ripe mango peeled and diced
  • ½ cup pear juice or white grape juice
  • ¼ cup heavy cream dairy free friends use coconut cream
  • 1 Tablespoon honey or sugar optional
  • Juice of one lime
  • sea salt generous pinch
Fish Ingredients:
  • 4 - 6 oz boneless/skinless Pacific halibut fillets
  • 1/2 cup roasted salted macadamia nuts

  • 1/2 cup panko bread crumbs Gluten free friends use your fave GF panko
  • 1 egg

  • Coconut or olive oil use just enough to coat bottom of pan

  • Chives chopped for garnish
  • Pinch sea salt
Instructions
Mango Sauce Prep:
  1. Peel the mango and cut into cubes.
  2. Place the mango in a small saucepan over medium heat.
  3. Add pear or grape juice and bring to a boil.
  4. Reduce heat and simmer for 15 minutes of until mango is soft and liquid is reduced by half.
  5. Add the cream, simmer for 5 minutes.
  6. Let cool slightly, add honey or sugar, then purée in a food processor or blender.
  7. Strain the mixture through a screen colander into a bowl, discard anything in the strainer (there shouldn't be much if you blended weil)
  8. Add the lime juice to sauce and salt to taste . Put back in saucepan and set aside.
  9. Warm the sauce before serving. The sauce can be made a day ahead.
For Fish:
  1. Preheat oven to 350 degrees and place oven rack in center position.
  2. Pulse bread crumbs and nuts in a food processor until a crumbly mixture forms.
  3. Do not over process or you end up the macadamia nut butter.
  4. In a shallow bowl, beat the egg and water to make an egg wash.
  5. Salt and pepper both sides of fish.
  6. Dredge the fish in egg wash, then coat completely in the nut-crumb mixture.
  7. Heat the oil in a nonstick oven safe pan over medium-high heat. Whenpan and oil are very hot add fish to pan.
  8. Sauté the fish until golden brown on both sides, about 2-3 minutes per side.
  9. When fish is golden brown place pan in oven for 5 minutes (or until fish is done).
  10. Ladle a generous amount of warm mango sauce onto each plate, and place a piece of halibut on the sauce. Garnish with chopped chives. Serve immediately.

More Halibut Recipes:

Thanks for stopping by my friends and if spicy halibut is more your thing try this recipe. If you like to grill it, try this carb free recipe! ~ Linda Spiker

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41 thoughts on “Macadamia Nut Crusted Halibut with Mango Sauce

  1. 5 stars
    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!

      • 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?

        • 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 🙂

  2. 5 stars
    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!

  3. 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!

  4. 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.)

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