Macadamia Nut-breaded Halibut With Coconut Curry Mango Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/4 lbs fresh halibut, cut into 4 filets
• 7 ounces roasted macadamia nuts
• 2 tablespoons flour
• 1/2 cup flour, for dredging fish
• 1 egg, beaten with
• 2 tablespoons water
• 1/3 teaspoon cayenne
• 4 tablespoons butter (clarified butter is necessary if cooking large quantities)
• 1 (14 ounce) can coconut milk
• 1 tablespoon peanut oil
• 1 tablespoon taste thai red curry paste (start with less, then taste to adjust, it is hot!)
• 1/2 cup major grey chutney, large chunks chopped fine
• 1 fresh mango, peeled, seeded, and diced small
• 2 tablespoons finely-sliced fresh cilantro

Recipe

• 1 combine nuts and 2 tablespoons flour in food processor, pulsing so as not to overchop and become sticky.
• 2 beat cayenne into egg with a fork.
• 3 dredge filet first in flour, then egg, then nuts - pressing nuts onto fish.
• 4 refrigerate breaded fish while starting sauce.
• 5 heat 2 tablespoons peanut oil in a heavy saucepan.
• 6 add curry paste and cook one minute, whisking.
• 7 add coconut milk and chutney, bring to a boil.
• 8 boil lightly till milk is reduced to 1/2 its original volume or to desired thickness.
• 9 turn heat off and cover to keep warm.
• 10 melt butter in large saute pan over medium heat.
• 11 add halibut till deep golden brown, turn to brown other side.
• 12 if filets are very thick, place in 400 degree oven for 8 minutes after browning to finish cooking.
• 13 just before fish is done, add chopped mango and cilantro to sauce.
• 14 serve sauce over fish sprinkled with a little more cilantro for color interest and perhaps a whole cilantro leaf.
• 15 serve with jasmine rice.