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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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!
Love Halibut and need more recipes?
Try my Pistachio Crusted Halibut with Roasted Red Pepper Salsa!
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 (frozen thawed can be used in a pinch)
- ½ cup pear juice or white grape juice
- ¼ cup heavy cream, dairy free friends use coconut cream
- 1 Tablespoon honey or sugar
- Juice of one lime
- sea salt, generous pinch
- 4 - 6 oz boneless/skinless Pacific halibut fillets
roasted salted macadamia nuts
- 1/2 cup panko bread crumbs
- 1 egg
Coconut or olive oil, use just enough to coat bottom of pan
- 2 tablespoons 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:
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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Colourful, tasty, decadent!
I think that the chives for garnish will also impart a delicious contrasting ‘bright’ taste. Lovely!!!
I am in love with the mango sauce on this!
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!
I need to try Dukkah!
Oh that mango sauce is to die for. So much yum!
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!
It is very convenient!
Halibut is a favorite of ours too, this sounds like a wonderful preparation!
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!!!
That puree sounds phenomenal.
My love for Mangoes just found another reason to love it more! Your mango sauce is so perfect and heavenly
The macadamia nut and the mango sauce, it all sounds so exotic! 🙂
Linda, I have two questions…
1. When do I add the honey?
2. What is the oven temp?
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!
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 🙂
I made this for a Hawaiian dinner party – rave reviews! Thanks for a delicious recipe. It’s a keeper!
Yay! I love hearing that!
Made it last night – I used frozen mango and added cilantro – Really yummy
The frozen mango works really well doesn’t it!
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!
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:)
You’re awesome!!!! Thank you!
Aw you are most welcome. Hope it turns out great!
How long can I keep any leftover sauce in the refrigerator?
I would say up to two days.
Loved this recipe! So good. 🙂
Thanks! So glad you enjoyed it!
Excellent and different halibut recipe…will make again!
Plan to make this for Easter April 1. Any suggestions on fish if I can’t get fresh halibut?
I would buy frozen if you can’t find fresh. I use it all the time and it works great!
Good to know, thanks! I have a macadamia tree and a mango tree in my yard.
Wow! Lucky you! Are you in Hawaii?
Southwest Florida urban garden
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!
Thanks Vicki! I am so glad you both loved it. It’s a favorite at our house too!
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.)
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:)
This was soo yummy, had us wishing we were back on Maui.
Thank you so much Michael! I love it too.
I had delicious macadamia fish in Kauai and your recipe is amazing! Fortunately I had halibut already in the freezer and ALWAYS have several fresh mangoes ready. I had to DIY the breadcrumbs, but will put them on the list because this is one of our fav meals. 10 stars!
Was a bit hesitant to try this, thought it would be too sweet. Although it is somewhat sweet it compliments your favorite swimmers. The crust was subtle yet seemed to accent the fish and sauce. A nice pairing with mild flavored catch like cod, halibut or chilean sea bass.Overall, was quite impressed with the mild yet decitance of flavors. Has gracious eye appeal which makes this a win, win keeper.
I am so glad you liked it. Thank you so much for your comment.
I forgot the Juice can i substitute with something else
Oh bummer! White wine works great too.