Quick Dish: Macadamia Nut Crusted Halibut

I am ridiculously tardy in posting about all the wonderful food I got to enjoy whilst honeymooning in Maui, and I promise, it’s coming. But in the meantime, since I’m too lazy to do the full write up, but too antsy what with this election going on to just sit here, I’ll tell you about the so-simple-yet-so-good dinner I made last night, thanks to a package of macadamia nuts I picked up in the duty-free store on the way home.

This is a unique little riff on the ubiquitous pecan-crusted trout, but, if I do say so myself, I think even better. In Hawaii, of course, mahi mahi was the chosen fish, but any flaky white version will do. Just don’t feed the leftovers to your dog. Apparently macadamia nuts are poison to their little systems. Who knew.

Macadamia Nut Crusted Halibut
2 6-ounce filets halibut or other flaky white fish
3/4 cup dry roasted salted macadamia nuts
¼ cup grated parmesan cheese
Freshly ground black pepper
1 egg
1 tbsp olive oil

Preheat the oven to 350.

Pat the fish filets with a paper towel. Crack the egg into a wide, shallow bowl and beat lightly. Set aside.

Place the macadamia nuts into a zip lock baggie, seal, and pound lightly to crush. Pour the nut pieces into another wide shallow bowl, add the cheese and freshly ground pepper to taste, and stir to combine.

Dip one side of the filets into the egg and then press into the nut/cheese mixture, patting down gently to adhere the coating.

Place a large nonstick sauté pan over high heat and add olive oil. When the oil shimmers, add the fish, nut side down, and sauté for about 2 minutes, until the crust is golden brown. Flip the fish over and transfer the pan into the oven. Cook until the fish is flaky white, but not overdone, about 6-8 minutes.

Serve with a leafy green salad, preferably with balsamic vinaigrette.