Mykel's Restaurant Macadamia Nut Crusted Halibut

By Mykel’s Restaurant in Soldotna

Serves 4


4 6- to 7 oz Halibut fillets

1 cup Macadamia nuts, crushed

3/4 cup Panko (Japanese bread crumbs)

2 Eggs

1 tbsp Water

Flour for dredging

Peanut Oil for sautéing

Seasoning salt

Place macadamia nuts and panko in food processor bowl fitted with a work blade. Using pulse, crush nuts and panko together until you achieve a medium coarseness. Do not overgrind nuts or you will extract oil. Beat eggs with water until smooth. Heat a large saute pan or skillet on medium-low to medium heat. Lightly season halibut, dredge in flour, shake off excess then dip in egg misture, then place in macadamia nut mixture and coat well.  Press nuts on and lightly shake off excess. Add oil to pan and place halibut in pan. Let brown 3 to 4 minutes then turn over. Continue cooking halibut until golden brown on both sides — approximately 6 to 8 minutes total time. If using thick fillets (one inch or more), finish cooking in a 350ºF oven for 7 to 10 minutes.

Mango and Papaya Salsa — Hawaiian Style

1 Papaya, peeled, seeded and cut into small 1/2-inch pieces

1 Mango, peeled, seeded and cut into small 1/2-inch pieces

3 tbsp Sweet chili sauce

1 can Papaya nectar (11.5 oz)

1 tsp mint flakes, crushed

2 tsp Pickled ginger, chopped

1/4 tsp salt

Place cut fruit into a mixing bowl, add all other ingredients and mix well. Let set two hours. Can be made up to five days in advance. Serve at room temperature or just warm (do not let boil– fruit will fall apart).