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!
(This post contains affiliate links. I may make a commission from sales, your price remains the same)
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 sauce is the perfect compliment to the nutty salty crusted fish!
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!
Lovely right? Make this for a dinner party and your friends will think you are a master chef!
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.
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.
- 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
- 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
Peel the mango and cut into cubes.
Place the mango in a small saucepan over medium heat.
Add pear or grape juice and bring to a boil.
Reduce heat and simmer for 15 minutes of until mango is soft and liquid is reduced by half.
Add the cream, simmer for 5 minutes.
Let cool slightly, add honey or sugar, then purée in a food processor or blender.
Strain the mixture through a screen colander into a bowl, discard anything in the strainer (there shouldn't be much if you blended weil)
Add the lime juice to sauce and salt to taste . Put back in saucepan and set aside.
Warm the sauce before serving. The sauce can be made a day ahead.
Preheat oven to 350 degrees and place oven rack in center position.
Pulse bread crumbs and nuts in a food processor until a crumbly mixture forms.
Do not over process or you end up the macadamia nut butter.
In a shallow bowl, beat the egg and water to make an egg wash.
Salt and pepper both sides of fish.
Dredge the fish in egg wash, then coat completely in the nut-crumb mixture.
Heat the oil in a nonstick oven safe pan over medium-high heat. Whenpan and oil are very hot add fish to pan.
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).
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:
MAY I PLEASE ASK A LITTLE FAVOR?
We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated!
Linda Spiker owns all rights to recipes and photographs.