Macadamia Nut-Breaded Halibut With Coconut Curry Ma

Name: Macadamia Nut-Breaded Halibut With Coconut Curry Mango Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Combine nuts and 2 tablespoons flour in food processor, pulsing so as not to overchop and become sticky.
2
Beat cayenne into egg with a fork.
3
Dredge filet first in flour, then egg, then nuts - pressing nuts onto fish.
4
Refrigerate breaded fish while starting sauce.
5
Heat 2 tablespoons peanut oil in a heavy saucepan.
6
Add curry paste and cook one minute, whisking.
7
Add coconut milk and chutney, bring to a boil.
8
Boil lightly till milk is reduced to 1/2 its original volume or to desired thickness.
9
Turn heat off and cover to keep warm.
10
Melt butter in large saute pan over medium heat.
11
Add halibut till deep golden brown, turn to brown other side.
12
If filets are very thick, place in 400 degree oven for 8 minutes after browning to finish cooking.
13
Just before fish is done, add chopped mango and cilantro to sauce.
14
Serve sauce over fish sprinkled with a little more cilantro for color interest and perhaps a whole cilantro leaf.
15
Serve with Jasmine Rice.

271

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Macadamia Nut-Breaded Halibut With Coconut Curry Mango Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Macadamia Nut-Breaded Halibut With Coconut Curry Mango Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions