Macadamia Crusted Pacific Halibut

Halibut
Halibut is a popular flatfish with sport fishermen and
seafood fans alike. Halibut is well managed; the
International Pacific Halibut Commission (IPHC)
continually assesses the population status and sets
the annual catch limits. All Pacific halibut is ranked
green or “Best Choice” and Californian halibut is
ranked yellow “Good Alternative” if caught using
handline or bottom trawl catch methods. Make sure
to ask where the halibut comes from as other halibut
stocks are not as sustainable.
FishWise is a non-profit organization designed to
improve the sustainability and financial performance
of seafood retailers, distributors, and producers. We
offer programs that include staff training, consumer
outreach, sourcing assistance, and inventory
assessments. To learn more about our partners and
program, please visit our website.
www.fishwise.org
Macadamia crusted halibut
with sun dried tomato beurre blanc
Ingredients:
2 lbs. halibut, cut into 4 8oz
portions
2 cups macadamia nuts, roughly
chopped
2 large eggs, whites only
8 oz unsalted butter, cubed
4 shallots, sliced
1/4 cup sun dried tomatoes,
pureed
1/4 cup heavy cream
4 tbsp canola oil
2 oz cider vinegar
1 tbsp chives, finely chopped
2 oz fresh lemon juice
salt and black pepper,
to taste
Preparation:
Preheat the oven to 400F. Lay the pieces of halibut on a clean work
surface and season with salt and pepper. Quickly brush a thin layer of
egg whites on the fish and then sprinkle the chopped nuts over the fish,
pressing the macadamia nuts into the fish to secure. Coat a large sauté
pan with oil and turn to medium heat. Place the fish macadamia side
down and sear for 3-4 minutes. When nuts are golden brown, flip fish
and cook for another 3 minues. Place fish in a baking dish and cook for
another 8-10 minutes. For sauce, heat shallots, lemon juice, and
vingear in a skillet. Reduce until almost no liquid remains. Add cream
and pureed tomatoes. Bring to a boil and reduce by half. Reduce heat,
add butter, and whisk constantly. When mixed, add chives and salt to
taste. Keep warm until served.
Recipe courtesy of Central Coast Seafood and Rose’s Landing
www.ccseafood.com