This is a print preview of "Macadamia Nut Breaded Halibut With Coconut Curry Mango Sauc" recipe.

Macadamia Nut Breaded Halibut With Coconut Curry Mango Sauc Recipe
by Global Cookbook

Macadamia Nut Breaded Halibut With Coconut Curry Mango Sauc
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  Servings: 4

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.