Macadamia Nut Encrusted Halibut with Lemon Caper Sauce and Sautéed Ginger Peppers

The colder the weather gets, the more I like to think about my recent trip to Hawaii.  Hot sun, sandy beaches, warm water... and food.  We ate a lot of food.  Since it was our honeymoon we also drank a lot of champagne.  

While traveling, there is nothing better than getting suggestions from people who know their way around a place.  So, when we met a couple who retired to the island (jealous) on the beach one day we naturally asked them for food recommendations - that was a great decision.  They told us if we tried one thing, it should be macadamia nut encrusted mahi-mahi... cue drool.  The first time I saw macadamia nut encrusted catch-of-the-day (which happened to be a moon fish) on a menu in downtown Waikiki, I didn't hesitate.  I was not disappointed.  The fresh fish melted in my mouth, the macadamia nuts were perfectly brown and crunchy, the lemon-butter-caper sauce was to die for.  I ate every last bite, and then licked the plate.  

Returning home was a shock, not just the (literally) 24 hours of travel, including an 11 hour layover at the happening airport in Bellingham, WA.  I missed the food!  Thankfully, I have a wonderful childhood-adulthood friend who sent me 50 pounds of wild Alaskan fish, YES!  I decided to replicate the recipe as best I could with a thick halibut fillet - and it was amazing!  I made a lemon caper sauce, and topped it with sautéed peppers and ginger.  Should I say it again? A-MA-ZING. 

The three recipes that follow are not that intimidating.  You can and should try them.  This week. 

Macadamia Nut Encrusted Halibut

Ingredients

• 1-2 pounds halibut fillets 
• 1.5 cups Macadamia Nuts—roughly chopped in food processor
• 1/2 cup panko (or breadcrumbs in a pinch)
• 2 eggs, whites only
• Salt and pepper to taste
• 2-4 tablespoons oil

Directions

• Season halibut with salt, pepper.
• Mix nuts and panko thoroughly. 
• Using a brush, spread a thin layer of egg whites on top of fish and sprinkle chopped macadamia nut mix onto fish. Press the nuts into the fish to secure.
• If using thick fillets (one inch or more), preheat the oven to 400 degrees F.
• Heat a large sauté pan coated with the oil to medium heat.
• Place fish in pan, nut side-down, sear for 3-4 mins, until macadamias are golden brown. Flip fish and cook for another 3-4 minutes (3-8 minutes total for thin filets).
• If using thick fillets (one inch or more), place fish in a baking dish, macadamia side up, and cook in the oven for another 8 to 10 minutes (depending on thickness of fish).
• While fish is cooking, prepare sauce and peppers (recipes below).

Lemon Caper Sauce

Ingredients

• 1/4 cup dry white wine
• 1/4 cup lemon juice
• 1/4 cup cubed cold unsalted butter
• 2 tablespoons capers, drained

Directions

• Pour wine into sauté pan, allow to boil as you dissolve the cooked bits from the bottom of the pan. Add lemon juice, boil for a few minutes until reduced by half.
• Sprinkle butter into sauce. Swirl pan vigorously to dissolve butter, thickening the sauce. (butter must not come to rest, or sauce will separate and become oily.) Remove from heat and stir in capers.

Sautéed Ginger Peppers

Ingredients

• 1 red pepper
• 1 yellow pepper
• 1 tablespoon diced ginger
• 1 tablespoon olive oil (or coconut oil)

Directions

• Slice peppers lengthwise, thin
• Finely chop ginger
• Heat sauté pan with one tablespoon oil on medium to medium high heat.
• Sauté peppers in oil for 2 minutes, add ginger and continue sautéing another 5 minutes.

To serve - Place fish in center of plate, pour lemon-caper sauce over the fish. Add peppers to the side or top fish. Serve with quinoa or rice.