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Macadamia Nut Crusted Halibut with Garlic Mashed Potatoes
Nutrition per portion
Ingredients
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1 Pound Potatoes, cut into chunks. (you can use Red or Yukon or your favorite mashers).
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5 Garlic Cloves, Minced
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1/2 TSP Salt
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3 TBS Butter
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1/4 TSP Ground Black Pepper
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1/2 Cup Macadamia Nuts
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1/2 Cup Panko Bread Crumbs
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1/4 TSP Kosher Salt
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2 TBS Olive Oil
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1 TBS Butter
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4 Halibut Fillets (I use Kirkland Signatures Wild Alaskan Halibut Fillets 5 oz.)
Method
- Place potatoes into a large pot, cover with water. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 mins. Mash garlic with 1/2 Teaspoon of salt into a smooth paste while the potatoes are cooking. Drain potatoes and mash together with garlic paste, butter, and pepper. Keep warm.
- Pulse the Macadamia Nuts and Panko Bread Crumbs in a food processor until finely ground, but not a paste. Pour onto a dinner plate.
- Pat halibut fillets with a paper towel. Season the halibut fillets on both sides with 1/4 Teaspoon of salt. Heat the Olive Oil and 1 Tablespoon of butter in an oven safe skillet over medium-high heat.
- Gently press one side of the halibut fillets into the nut mixture, place halibut fillets nut-side-down into the skillet. Gently add remaining nut mixture to the top of the halibut fillets; cook until the halibut fillets begins to brown, 3 to 4 minutes. Place the halibut fillets into the preheated oven. Bake, until the fish flakes easily with a fork, about 6 minutes.
To Serve, mound the potatoes onto the center of the dinner plate. Place a halibut fillet on top of the garlic mashed potatoes. Serve with any additional favorite vegetables.
Optional Brown Butter Drizzle
5 Tablespoons Butter
3 Tablespoons Vegetable Broth
- Melt Butter in small saucepan over medium-high heat until it turns nut-brown in color.
- Stir in vegetable broth, and bring to a simmer.
- Drizzle over halibut fillets and potatoes.
Print
Macadamia Nut Crusted Halibut with Garlic Mashed Potatoes
Nutrition per portion
Ingredients
- 1 Pound Potatoes, cut into chunks. (you can use Red or Yukon or your favorite mashers).
- 5 Garlic Cloves, Minced
- 1/2 TSP Salt
- 3 TBS Butter
- 1/4 TSP Ground Black Pepper
- 1/2 Cup Macadamia Nuts
- 1/2 Cup Panko Bread Crumbs
- 1/4 TSP Kosher Salt
- 2 TBS Olive Oil
- 1 TBS Butter
- 4 Halibut Fillets (I use Kirkland Signatures Wild Alaskan Halibut Fillets 5 oz.)
Method
- Place potatoes into a large pot, cover with water. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 mins. Mash garlic with 1/2 Teaspoon of salt into a smooth paste while the potatoes are cooking. Drain potatoes and mash together with garlic paste, butter, and pepper. Keep warm.
- Pulse the Macadamia Nuts and Panko Bread Crumbs in a food processor until finely ground, but not a paste. Pour onto a dinner plate.
- Pat halibut fillets with a paper towel. Season the halibut fillets on both sides with 1/4 Teaspoon of salt. Heat the Olive Oil and 1 Tablespoon of butter in an oven safe skillet over medium-high heat.
- Gently press one side of the halibut fillets into the nut mixture, place halibut fillets nut-side-down into the skillet. Gently add remaining nut mixture to the top of the halibut fillets; cook until the halibut fillets begins to brown, 3 to 4 minutes. Place the halibut fillets into the preheated oven. Bake, until the fish flakes easily with a fork, about 6 minutes.
To Serve, mound the potatoes onto the center of the dinner plate. Place a halibut fillet on top of the garlic mashed potatoes. Serve with any additional favorite vegetables.
Optional Brown Butter Drizzle
5 Tablespoons Butter
3 Tablespoons Vegetable Broth
- Melt Butter in small saucepan over medium-high heat until it turns nut-brown in color.
- Stir in vegetable broth, and bring to a simmer.
- Drizzle over halibut fillets and potatoes.