Macadamia Nut Crusted Halibut

Cooking fish is a struggle for me. First off, I could really care less about it.  I hardly ever order it at a restaurant unless I am forced to, I would rather order crab, shrimp, lobster, or scallops before ordering salmon or sea bass.  My husband is a fan and insists that we have fish at least once a week.  

But with that said I love macadamia nuts, so crusting halibut with it turned out great.


2 halibut fillets with skin removed, approximately 6 to 8 ounces each

1 cup of raw macadamia nuts 

handful of fresh parsley

salt & pepper

1 tsp of orange zest

1/2 cup coconut milk


Preheat oven to 350 deg F. In a small skillet, add macadamia nuts and toast them on medium heat.  Should take approximately 5 minutes.  Place in food processor and allow to cool for a few minutes.

After nuts are cooled, add parsley, orange zest, and salt and pepper, and pulse a few seconds. Empty onto a small plate. 

On another small plate, pour in coconut milk.  Dunk the halibut in the coconut milk, than the nut mixture.  You may have to really press the nuts onto the halibut to make them stick as coconut milk is not as well of a binder as eggs are. (Note: my husband is allergic to eggs, if may want to whisk 1 egg with the coconut milk)

Place fillets on a greased baking dish and bake for 15 minutes.  After done cooking, turn on broiler and allow them to toast for another few minutes.  Watch them so they do not burn. The fish should be flaky when done.  

Serve with orange slices, I like to squeeze on top.

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