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1
Preheat the oven to 350u00b0F
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2
Toast the macadamia nuts on a baking sheet until golden.
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3
Allow to cool completely.
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4
In a food processor, add the cooled macadamia nuts and bread crumbs.
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5
Pulse until a crumbly mixture is formed.
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6
Pour crust mixture onto a plate & set aside.
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7
Cut the halibut into serving size pieces and season with salt.
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8
In a shallow wide bowl, combine the eggs and water.
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9
Dredge the halibut pieces in the egg wash and then coat completely with the nut mixture.
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10
In a non-stick pan, heat the oil. Saute the fish until golden brown on both sides.
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11
Remove the fish from the heat and place on a baking sheet.
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12
Set aside.
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13
In a small saucepan over medium heat, combine the mango, sugar and wine.
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14
Simmer until reduced by three quarters, then add the cream.
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15
Bring to a boil and simmer for 5 minutes.
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16
Let the mixture cool slightly.
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17
In a blender, puree mango until smooth. Strain the mango through a mesh sieve into a bowl.
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18
Add the lime juice and a dash of salt to taste.
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19
Set aside.
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20
Fill a bowl with ice and cold water.
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21
Blanch the green parts of the scallions in boiling salted water for 10 seconds.
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22
Transfer to ice water with slotted spoon to stop the cooking.
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23
Remove the scallions from the water and dry thoroughly on paper towels.
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24
In a blender, puree the scallions with the olive oil, salt, and sugar until smooth.
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25
Pour the scallion mix through a fine sieve and into a squeeze bottle.
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26
Set aside.
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27
To serve: Preheat the oven to 350u00b0F
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28
Place the black sesame seeds on a baking sheet and toast for approximately 5 minutes.
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29
Allow to cool completely.
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30
Place the baking sheet of halibut into the warm oven and heat for approximately 5 minutes.
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31
Spoon a fair amount of warm mango puree onto the plates.
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32
Place the halibut in the center of plate on top of the mango puree.
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33
Garnish with a drizzle of scallion oil and sprinkle the sesame seeds around the plate.
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34
Serve immediately.
