Macadamia Crusted Halibut with Coconut Rice

Macadamia nut crusted Halibut

4  6 to 7 oz. Halibut fillets

1 C. Madadamia nuts

3/4 C. Panko

2 Eggs {beaten and mixed with 1 T. water}

Flour for dredging

Peanut oil for sauteing

Salt & Pepper

Place macadamia nuts and panko in food processor bowl fitted  with a work blade. Using pulse, crush nuts and panko together until you achieve a medium coarseness.  Don't overgrind or oil will extract from nuts.  Heat a large saute pan on mediuum heat.  Lightly season halibut, dredge in flour, shake off excess then dip in egg mixture, then place in macadamia nut mixture and coat well.  Press nuts on and lightly shake off excess.  Add oil to pan and place halibut in pan.  Continue cooking halibut until golden brown on both sides-about 6 to 8 minutes.  If using thick fillets, finish cooking in a 350 degree oven for 7-10 minutes.

Coconut Rice

2 C. Basmati rice

2 C. Coconut milk

1 3/4 C. Water

1/2 tsp. Salt

1/2 tsp. Vegetable oil

1 tsp. White sugar

1 tsp. Coconut extract

Rub oil over the bottom and sides of a deep-sided pot with a tight-fitting lid.  Place rice, coconut milk, water, and salt in pot.  Put pot on the stove over medium-high heat.  Stir well.  Add the sugar and flavoring.  Continue stirring occasionally until it comes to a gentle boil.  Once it has come to a gentle boil, stop stirring, and turn down to medium-low heat.  Place lid askew on the pot, allowing some steam to escape.  Cook for 15-20 minutes.  Turn off the heat and leave pot on the burner.  Cover the pot tightly and allow to rest for 5-10 minutes. Fluff and serve.

I used this Anne Made Spicy Mango as a topping over the halibut. These stuff is amazing! It has just the right flavor and kick.  You could also use a pineapple-mango chutney. But if you can get this stuff I would definitely recommend it.  You can find it at Bloomer's Gift & Floral.