Be the first to Ground macadamia nuts make a fabulous coating for mild halibut fillets baked in the oven and finished with chopped cilantro. Cod or other thick firm-fleshed whitefish may be substituted for the halibut.
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 1 cup all-purpose flour
- 2 large eggs
- 1/8 teaspoon cayenne pepper
- 1/2 pound unsalted roasted macadamia nuts, very finely chopped
- 1 pound fresh halibut, cut into 1/4-pound fillets
- 1/4 cup (1/2 stick) unsalted butter, melted
- 2 Tablespoons chopped fresh cilantro leaves, for garnish
Preparation:
Preheat the oven to 375 degrees F. Lightly butter a baking sheet.
Place the flour in a shallow bowl. In another shallow bowl, beat the eggs with the cayenne pepper. Place the chopped macadamia nuts in a third shallow bowl.
Dredge the halibut fillets in the flour, shaking off any excess. Dip them in the egg mixture and then dredge them in the ground nuts, being sure they are covered completely. Place the fillets on the prepared baking sheet, and drizzle each fillet with 1 tablespoon of the melted butter.
Bake in the center of the oven until just done, 10 to 15 minutes. (Test the edge of one of the fillets for doneness by probing it gently with the tines of a fork; if the flesh flakes easily, it is done.)
Garnish with fresh cilantro.
Yield: 4 servings
Recipe Source: Sheila Lukins U.S.A. Cookbook by Sheila Lukins (Workman Publishing)
Reprinted with permission.
Place the flour in a shallow bowl. In another shallow bowl, beat the eggs with the cayenne pepper. Place the chopped macadamia nuts in a third shallow bowl.
Dredge the halibut fillets in the flour, shaking off any excess. Dip them in the egg mixture and then dredge them in the ground nuts, being sure they are covered completely. Place the fillets on the prepared baking sheet, and drizzle each fillet with 1 tablespoon of the melted butter.
Bake in the center of the oven until just done, 10 to 15 minutes. (Test the edge of one of the fillets for doneness by probing it gently with the tines of a fork; if the flesh flakes easily, it is done.)
Garnish with fresh cilantro.
Yield: 4 servings
Recipe Source: Sheila Lukins U.S.A. Cookbook by Sheila Lukins (Workman Publishing)
Reprinted with permission.
