Macadamia Nut-Breaded Halibut With Coconut Curry Mango Sauce
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 1⁄4 lbs fresh halibut, cut into 4 filets
- 7 ounces roasted macadamia nuts
- 2 tablespoons flour
- 1⁄2 cup flour, for dredging fish
- 1 egg, beaten with
- 2 tablespoons water
- 1⁄3 teaspoon cayenne
- 4 tablespoons butter (clarified butter is necessary if cooking large quantities)
- 1 (14 ounce) can coconut milk
- 1 tablespoon peanut oil
- 1 tablespoon taste Thai red curry paste (start with less, then taste to adjust, it is hot!)
- 1⁄2 cup Major Grey chutney, large chunks chopped fine
- 1 fresh mango, peeled, seeded, and diced small
- 2 tablespoons finely-sliced fresh cilantro
directions
- Combine nuts and 2 tablespoons flour in food processor, pulsing so as not to overchop and become sticky.
- Beat cayenne into egg with a fork.
- Dredge filet first in flour, then egg, then nuts - pressing nuts onto fish.
- Refrigerate breaded fish while starting sauce.
- Heat 2 tablespoons peanut oil in a heavy saucepan.
- Add curry paste and cook one minute, whisking.
- Add coconut milk and chutney, bring to a boil.
- Boil lightly till milk is reduced to 1/2 its original volume or to desired thickness.
- Turn heat off and cover to keep warm.
- Melt butter in large saute pan over medium heat.
- Add halibut till deep golden brown, turn to brown other side.
- If filets are very thick, place in 400 degree oven for 8 minutes after browning to finish cooking.
- Just before fish is done, add chopped mango and cilantro to sauce.
- Serve sauce over fish sprinkled with a little more cilantro for color interest and perhaps a whole cilantro leaf.
- Serve with Jasmine Rice.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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