Come experience the delightful blend of flavors of my Macadamia Crusted Halibut, featuring tender halibut fillets coated with a delightful macadamia nut crust and served with a flavorful sweet chili sauce! This hassle-free oven-baked dish brings the taste of a restaurant-quality meal to your dinner table in no time. It’s an easy, healthy option that promises to impress without the fuss, making it perfect for any occasion!
Table of Contents
Why I Love This Recipe
As a seafood someone that loves to eat seafood, I absolutely love my Macadamia Crusted Halibut recipe! It’s a delightful way to enjoy fresh halibut, as tender fillets are encased in a golden-brown crust of macadamia nuts, then baked to perfection! What truly sets my dish apart is my homemade sweet chili sauce, a secret ingredient borrowed from my beloved Sweet Thai Chili Mahi Mahi and Sweet Chili Chicken recipes. I crafted this sauce to add a perfect balance of sweetness and spice to complement the nutty crust and flaky fish!
Made using my proven fish crusting technique from my Sesame Seared Ahi Tuna recipe, this dish is easy to make and delivers restaurant-quality taste at home. If you’re craving a simple yet indulgent baked halibut dish that’s both healthy and delicious, this recipe is for you! So why wait? Dive in and make this delicious dish today!
Ingredients
Ingredients
- Halibut Fillet – fresh or frozen boneless halibut fillet no more then 1 inch thick.
- Roasted Macadamia Nuts – lightly salted and Roasted Macadamia Nuts.Â
- Salt –Â sea salt preferred.
- Black Pepper –Â ground.
- Sweetener – use your preferred sweetener.
- Sriracha – Asian style chill sauce.
- Ketchup – regular ketchup.
- Garlic Powder – ground in a bottle.
- Thickener – corn starch slurry or thickener of choice.
Fish Substitutions
When it comes to fish substitutions, other white-fleshed varieties can be used as alternatives. Options like Rock Cod, Mahi Mahi, Swordfish, and Grouper provide similar textures and flavors.
Essential Kitchen Equipment
- Silicon Baking Mat or Parchment Paper
Directions
Step 1 Pat dry halibut fillets with a paper towel, season with salt and black pepper, apply the macadamia crust, and bake at 400°F for 10-15 minutes.
💡 Prepping Halibut Pro Tip
When prepping halibut fillets, if you notice uneven thickness, a pro tip is to Fold the Thin Parts Over to create a Uniform Thickness. This ensures that all the fillets bake evenly.
🧂 Seasoning Pro Tip
For optimal seasoning, it’s recommended to Season from High Above to achieve Even Distribution. This technique helps ensure that the seasoning covers the fish evenly.
🌡 Internal Temperature Check
Ensure the halibut reaches an internal temperature of 135°F. This temperature indicates thorough cooking, ensuring the fish is properly cooked and safe to consume.
Step 2 Next, prepare the sauce by combing water, sweetener, Sriracha, ketchup, and garlic powder in a small saucepan under medium heat and bring to a soft boil. Add your thickener of choice and stir until thickened.
🥄 Corn Starch Pro Tip
If using Corn Starch Slurry as a thickener, prepare a mixture of 1 Tablespoon of Corn Starch and 2 Tablespoons of Water in a mixing bowl. Gradually add this mixture to your sauce until it reaches the desired thickness.
Step 3 Spoon the sauce mixture on a dish and place crusted baked halibut on top. Garnish with fresh parsley if desired.
Recipe Variations
For those craving a crunchier texture, consider trying a variation of my crusted halibut by substituting the macadamia nuts with panko bread crumbs. This alternative, known as Panko Crusted Baked Halibut, offers a delightful contrast in texture while still delivering the same delicious flavor.
Pairing Recommendations
To complement my Macadamia Crusted Halibut, serve it alongside a green salad dressed with Japanese Ginger Salad Dressing for freshness. For a comforting addition, offer a bowl of Tom Yum Soup or Coconut Tom Kha Gai Soup. To refresh your palate, enjoy Thai Iced Tea as a beverage option.
Frequently Asked Questions
Can I prepare the macadamia crust in advance?
Yes, you can prepare the macadamia crust ahead of time and store it in an airtight container until ready to use.
Does a macadamia crust require an egg dredge?
If you are baking like this recipe, the macadamia nuts will stick without issues. If pan frying or deep frying, you may need an egg dredge to serve as a binder.
Can I grill the halibut instead of baking it?
Grilling the halibut is possible, but it may be challenging due to the delicate macadamia crust. You'll need to use a cast iron grill to maintain an even temperature of around 350°F (177°C) throughout the grilling process.
Storage Tips
To store leftovers, transfer them to an airtight container and place them in the refrigerator. When stored properly, the leftovers will maintain their freshness and flavor for 5 to 7 days.
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Watch How To Make It
Macadamia Crusted Halibut
Ingredients
Baked Halibut
- 1/2 lb Halibut Fillet
- 1/2 Cup Macadamia Nuts roasted
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
Sauce
- 3 tbsp Water
- 5 tsp Sweetener your preferred sweetener
- 2 tsp Sriracha
- 1 tbsp Ketchup
- 1/2 tsp Garlic Powder
- 1/16 tsp Xanthan Gum or thickener of choice
Instructions
- Gather all the ingredients.
- Preheat oven to 400F.
- Use a food processor to crush down macadamia nuts for 5-10 seconds. Note - do not over blend as you want some of the nut texture in the crust.
- Pat dry the halibut fillet with a paper towel and season with salt and pepper. Transfer the seasoned fillet to a baking sheet lined with parchment paper or a non-stick baking mat and carefully pat the crushed macadamia nuts on top of the fillet.
- Bake the halibut fillet in the center of the oven for 10-15 minutes until the internal temperature is 145F. Note - cooking time will vary depending on fillet thickness.
- Prepare sauce combining water, sweetener, sriracha, ketchup, and garlic powder in a saucepan and bring to a soft boil. Once boiling, add in thickener of choice and mix until thickened. Remove from heat.
- Pour chili sauce on plate and place baked halibut on top.
Nutrition
