Macadamia-Encrusted Halibut

Toasted macadamia nuts combine with orange zest to make a tangy, nutty topping for halibut in this delicious paleo fish preparation. Lemon can be used instead of the orange, and the parsley can be omitted if desired. You can also swap the halibut for snapper fillets.

Macadamia Encrusted Halibut-2-sm
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Macadamia-Encrusted Halibut

Servings 2

Total Time: 35 minutes

Cook Time: 35 minutes

Nutrition Information

calories 693

carbohydrate 17g

protein 52g

fat 49g

Ingredients

  • 3/4 cup(s) Macadamia nuts chopped
  • 1 teaspoon(s) olive oil
  • 1 large egg(s)
  • 2 teaspoon(s) coconut milk, full fat or almond milk
  • 1 tablespoon(s) parsley, fresh chopped
  • 1/4 teaspoon(s) sea salt (optional)
  • 1/4 teaspoon(s) black pepper freshly ground
  • 2 piece(s) halibut filet(s) (6-8 oz)
  • 1 medium orange(s) sliced and zested

Instructions

  1. Preheat oven to 350 F.
  2. Toast Macadamia nuts in a small skillet over medium-low heat until slightly golden. NOTE: stir constantly, as they will burn quickly if unattended. Set aside and allow nuts to cool completely before chopping. Chop when cool.
  3. Meanwhile, lightly grease a shallow baking dish with olive oil.
  4. In a medium bowl, beat egg with almond or coconut milk and set aside.
  5. Add parsley, sea salt, pepper, and the zest of half the orange into a shallow bowl with the nuts.
  6. Dip each halibut fillet in egg mixture, and coat on both sides, then press halibut in nut mixture. Be sure each fillet is fully coated.
  7. Place fillets in the shallow baking pan, and bake for 15 minutes (or until fish flakes apart with a fork).
  8. Serve with orange slices.

This recipe inspired in part or in whole from here

Comments

  1. This was delicious. I used lemon juice from a whole lemon in the egg mixture and used the zest of the whole lemon in the nut mixture. I didn’t have parsley so it was still very tasty without. The boyfriend doesn’t like nuts on food but he also ate it and loved it.

  2. This looks great! Is this canned coconut milk or the stuff in the carton? And if you use almond milk, is it the refrigerated stuff? Thanks!

  3. This was so yummy. I used almond milk and snapper fillets and cooked in the oven for 20 minutes. This was stunning. The whole family loved it.

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