When we were urban dwellers, we liked to frequent Scott’s Seafood Restaurant in Folsom, CA. I always ordered the Macadamia Crusted Halibut. When I found out that Scott’s shared the recipe as part of their Chef”s Recipe Series, I started making it at home. I don’t make it often because fresh halibut is so hard to find in the country, but when I do make it, the halibut must be fresh. I took a little retail therapy drive on Sunday and picked up some fresh halibut at Fin’s in Roseville. I wanted to make Macadamia Crusted Halibut for our 14th wedding anniversary dinner tonight.
This dish is so decadent, with roasted macadamia nuts in browned butter poured over halibut filets. Scott’s serves this with rice pilaf but I like to serve it with garlic mashed potatoes and roasted carrots. When the potatoes soak up the brown butter, it is heavenly. Between the price of halibut and the richness of this dish, it is not every night fare, but it is perfect for special occasions. Like tonight.
I made the carrots by simply brushing them with olive oil, seasoning with salt and pepper, and roasting in a 350 degree oven until tender and a little charred. They are sweet as candy when done.
Here is the recipe for Macadamia Crusted Halibut exactly as written by Scott’s. To alter a thing would just be wrong! The pictures are mine but the recipe is all Scott’s.
- 4 6-7 oz. Alaskan Halibut Filets
- 2 cups of bread crumbs (panko or sourdough)
- 3 cups of macadamia nuts (ground in food processor)
- 1 pound of salted butter
- 4 tablespoons vegetable oil
- Bring butter to boil over medium heat, stirring constantly (being careful not to let it boil over) until all of the solids caramelize and the butter starts to turn a light brown color. Turn off heat and stir occasionally until room temperature. Pre-heat oven to 350 degrees. Toast bread crumbs and macadamia nuts in oven until golden brown. Cool, then in a food processor or by hand, chop the macadamia nuts and add half to the brown butter. Mince the other half and mix with the toasted bread crumbs. Turn oven up to 375 degrees. Dredge the halibut in the bread crumb mixture and sauté in two tablespoons of oil, two filets at a time. When golden brown on one side, finish in the oven approximately 5 minutes depending on the thickness of the filets. When the halibut is cooked, ladle brown butter mixture over the fish and serve. (Make sure to stir butter mixture first). We suggest serving this with a nutty-tasting wild rice pilaf and your favorite vegetable. Bon Appetit.