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  • Macadamia Nut Breaded Halibut With Coconut Curry Mango Sauc

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    Macadamia Nut Breaded Halibut With Coconut Curry Mango Sauc
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/4 lb fresh halibut cut into 4 filets
    • 7 ounce roasted macadamia nuts
    • 2 Tbsp. flour plus
    • 1/2 c. flour for dredging fish
    • 1 x egg beaten with
    • 2 Tbsp. water
    • 1/3 tsp cayenne
    • 4 Tbsp. butter (clarified butter is necessary if cooking large quantities)
    • 1 can coconut lowfat milk - (14 ounce)
    • 1 Tbsp. peanut oil
    • 1 Tbsp. Taste of Thai Red Curry Paste (start with less, then taste to adjust - it is warm!)
    • 1/2 c. Major Grey Chutney large chunks chipped fine
    • 1 x fresh mango peeled, seeded, and diced small
    • 2 Tbsp. finely-sliced fresh cilantro (to 3 tbspns)

    Directions

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

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