Coconut Macadamia Encrusted Halibut
Elevate your seafood repertoire with this Coconut Macadamia Encrusted Halibut, a dish that brings tropical flair to your dining table. Tender halibut fillets are coated in a decadent crust of unsweetened shredded coconut, buttery macadamia nuts, and crispy panko breadcrumbs, seasoned perfectly with a hint of paprika and pepper. After a quick sear for a golden, nutty crust, the fish is baked to flaky perfection, keeping it moist and flavorful. This easy yet elegant recipe takes just 35 minutes from start to finish, making it ideal for weeknight dinners or special occasions. Serve with a drizzle of olive oil and a squeeze of fresh lime for a vibrant finish that complements the rich textures. Perfect for seafood lovers, this tropical-inspired dish is a delicious way to bring sunshine to your plate!
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Recipe Information
Ingredients
- 4 pieces (6-8 ounces each) halibut fillets
- 0.5 cup unsweetened shredded coconut
- 0.5 cup macadamia nuts
- 0.5 cup panko breadcrumbs
- 0.25 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 3 tablespoons olive oil
- 1 for serving (optional garnish) lime wedges
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
In a food processor, pulse the macadamia nuts until coarsely chopped. Do not over-process to avoid turning them into paste.
In a shallow bowl, combine the shredded coconut, chopped macadamia nuts, and panko breadcrumbs. Mix well.
In a separate shallow bowl, mix together the flour, salt, black pepper, and paprika.
In a third shallow bowl, whisk the eggs and milk together until well combined.
Pat the halibut fillets dry with a paper towel. Dredge each fillet first in the flour mixture, shaking off any excess.
Dip the floured fillet into the egg mixture, ensuring it is fully coated, then press it firmly into the coconut and macadamia nut mixture, covering all sides evenly.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the crusted halibut fillets and sear for 1-2 minutes per side until golden brown.
Transfer the seared fillets onto the prepared baking sheet and bake in the preheated oven for 8-12 minutes, depending on the thickness of the fillets, or until the fish flakes easily with a fork.
Drizzle with the remaining olive oil before serving and garnish with lime wedges on the side, if desired.
Nutrition Facts
Calories |
773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 815 mg | 35% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 2.9 g | ||
| Protein | 79.1 g | 158% | |
| Vitamin D | 30.3 mcg | 152% | |
| Calcium | 67 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1446 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
