Macademia-Crusted Halibut with Honey Butter

Macadamia-Crusted Halibut with Honey-Butter

Ingredients:

About one pound of Fresh Halibut filet cut in half, remove skin.

1 egg

1/4 cup of buttermilk

Honey

Honey Mustard

¼ cup of flour

¼ cup of Panko bread crumbs

½ cup of macadamia nuts, crushed to almost a powder

¼ tsp of paprika

Salt & Pepper

Olive Oil

Sesame Oil

1 and ½ sticks of butter

½ to 1 lemon

2-3 cloves of chopped garlic (optional)

Preparation and Cooking Instructions:

• Mix the egg, buttermilk, 2 TBS honey and ¼ tsp honey mustard in a bowl and coat the fish filets
• In another bowl, mix together the flour, panko, crushed macadamia nuts, paprika and salt & pepper and dredge the fish until nicely coated.  Press the coating into the fish to make the nuts stick.
• In a baking dish, melt one half of a stick of butter (1/4 of a pound) in a 325 degree oven
• In a skillet or grille pan heat the olive oil and sesame oil on medium-high heat.
• When oil is hot, place breaded fish filets in oil and lightly brown on each side – only about a minute or two in each side.  Depending on size of the filets and skillet you may need to cook one at time - do not crowd.
• When Halibut filets are lightly browned and crunchy hut not cooked through, remove and place in the buttered baking dish.
• In a small saucepan, on low heat, melt one whole stick of butter with about 4-6 TBS of honey (depending on how sweet you like it), ¼ tsp of honey mustard and the juice of a half or whole lemon.  I also add a couple of cloves of finely-chopped garlic for some added flavor.
•  Pour melted honey butter over fish and bake in the 325 degree over for about 20 minutes until fish is cooked through and butter is bubbling.
  
  
  
  You can serve this wonderfully sweet and decadent fish over garlic mashed potatoes or Cappelini pasta (similar to Angel Hair).  Spoon the extra butter sauce from the baking dish over the fish when serving.
  
  
  You can also use this same recipe using panko-crusted (sans nuts) chicken tenders and bake them in the same honey-butter sauce.
  
  
  Disclaimer:  As I mentioned in my very first blog entry I usually wing it when I cook so this is my best estimate of the measurements.  You may want to adjust the ingredients as you see fit to the size of meal you are making!