Macademia Crusted Halibut With Quick Lemon Butter Cream Sauce Recipes

Steps:

• Lay the 4 pieces of halibut on a clean work surface. Season each piece with the salt, pepper, and cayenne. Using a brush, quickly spread a thin layer of the egg whites on top of the fish and then sprinkle over the chopped macadamia nuts. Press the nuts into the fish to secure. Preheat the oven to 400 degrees F. Heat a large saute pan coated with the oil to medium heat. Place 2 pieces (or 4 if the pan is big enough) of the fish, macadamia side-down, in the pan and sear for 3 to 4 minutes, until the macadamias are golden brown. Flip the fish and cook for another 3 minutes. Repeat the process with the 2 remaining pieces of fish. Place all 4 pieces of fish in a baking dish and cook in the oven for another 8 to 10 minutes.
• Form the Rice into a small flat disk in the center of the plate. Spoon some of the Salsa on top of the rice. Lean the fish against the rice and drizzle the sauce around the plate. Place the Asparagus against the fish and garnish with the Garlic Chips.
• In a large bowl filled with water, soak the rice for 24 hours in the refrigerator. Fit a colander or steamer lined with leaves (lotus, banana, Napa) inside of a large stockpot filled with water and add the rice to the colander. Make sure that the water is not touching the colander. Steam the rice for about 25 to 30 minutes. When the rice is soft, remove it from the colander and place it into a large mixing bowl. Add the coconut flakes and milk to the rice and season with the salt, pepper, and sugar. Set aside.
• In a medium mixing bowl, add the pineapple, mango, papaya, jalapeno, lime juice, and red onion. Toss gently and season with salt and pepper.
• Prepare a saute pan over medium heat. Sweat the shallots, garlic, and 1 tablespoon of the butter, about 4 to 5 minutes. Add the ponzu, mirin, dashi, salt, and pepper and allow to boil. Remove from heat and pour in a blender. Add the miso, blend and add the remaining tablespoon of butter.
• Preheat the oven to 350 degrees F. In an oven proof saute pan, combine the asparagus, garlic oil, salt and pepper and roast in the oven for about 5 minutes, until the asparagus are tender.
• Prepare a saucepan over high heat and add the oil and the garlic. When the garlic becomes golden brown, remove from the heat. Strain the garlic and reserve both the garlic and the oil.
• Wipe the kelp with a damp towel and then place it into a medium sized pot filled with water. Heat the water just before boiling, remove the pot from the heat, and remove the kelp. Place the bonito flakes in the water and allow them to settle to the bottom of the pot. Strain out the bonito flakes.

Steps:

• For the lemon butter: Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl until well blended (mixture will be like a thick sauce). Set aside until ready to use.
• For the halibut and crispy shallots: Combine the olive oil, lemon juice, garlic, salt, pepper and garlic in an 8-by-8-by-2-inch glass dish. Whisk the marinade to blend. Add the halibut and turn several times to coat evenly. Let stand 15 to 20 minutes.
• Combine the grapeseed oil and shallots in a medium heavy saucepan over medium-high heat. Cook, stirring often, until the oil heats up and the shallots turn golden brown, 5 to 7 minutes. Transfer the shallots with a slotted spoon to several layers of paper towels to drain and crisp. Sprinkle with salt and pepper just before using.
• Heat a large dry nonstick skillet over medium-high heat. Lift the halibut from the marinade, letting the excess drain off. Add the halibut to the hot skillet and sear 3 minutes. Turn the fish over using a flexible metal spatula. Sear until still slightly pink in the center, about 3 minutes longer, depending on thickness. Transfer the halibut to plates. Top with a generous dollop of lemon-butter and pile the shallots alongside or scatter around the fish. Garnish with the lemon wedges and serve.

Steps:

• 1. Chop the macadamia nuts in a food process until minced. In a medium bowl, combine the nuts, breadcrumbs, garlic, parsley, a pinch of salt & pepper, and the melted butter. Gently toss with a fork until everything is evenly coated in butter. 2. Line 3 pie plates or flat open dishes in a row on your working space. Place the flour in dish #1. Place the beaten egg whites in dish #2. Place the nut/breadcrumb mixture in dish #3. Place a large cookie sheet at the end of the line. 3. Dip each halibut filet one at a time into the flour. Shake off the excess flour and gently turn over inside the egg whites to coat. Let the excess egg drip off and then place into the breadcrumb mixture. Use a spoon to cover and coat the fish with the breadcrumbs. Be sure to coat the top, bottom, and all sides. Gently transfer the coated fish to the baking sheet. Repeat with remaining fillets. 4. Store the fish in the fridge until you are ready to cook dinner. Up to 8 hours ahead of time. FOR A CRISPY COATING: Remove the fish from the fridge when you start to preheat the oven to 425 degrees. Let it slowly come to room temperature while the oven heats. 5. Transfer the fish to a clean room-temperature baking sheet just before placing it in the oven. (If the pan is chilled, the fish will steam and the bottoms will be soggy.) 6. Bake the halibut for 15 - 20 minutes until opaque and flaky. TO PREPARE THE SAUCE: 1. While the fish bakes, melt the butter over medium heat in a medium-sized sauce pan. Add the cream and lemon juice and whisk to combine. Add a pinch of salt & pepper to taste. Heat until slightly thickened and keep warm over low heat until the fish is ready. 2. Serve the lemon butter cream sauce in a small pitcher for drizzling over the fish at the table or the crust on the fish will get soggy.

Steps:

• Place butter and onion on a double thickness of heavy-duty foil (about 34 in. x 18 in.). Cut fish into serving-size pieces, removing and discarding the bones. Place over the onion., In a bowl, combine the mayonnaise, sour cream and seasonings. Set aside 1/2 cup for serving. Spoon the remaining sauce over fish. Sprinkle with bread crumbs and Parmesan cheese. Fold foil around fish and seal tightly. Grill, covered, over indirect medium heat for 15-20 minutes or until fish flakes easily with a fork.

Steps:

• Set oven control to broil. Spray cookie sheet with cooking spray. Place fish fillets on. Poking sheet. Sprinkle both sides of fillets evenly with salt & 1 t of pepper. Broil about 10 minutes until fish flakes easily with a fork. Meanwhile in lg skillet melt butter over low heat. Add garlic & remaining 1/2 t pepper. Cook & stir until garlic is fragrant. Add wine; heat to boiling over med low heat. Boil until sauce is reduced by half. Stir in whipping cream & basil. Simmer until thickened. To serve, place broiled grouperon individual plates. Top with cream sauce. Tips: Cut lg fillets into serving size pieces before broiling. Broiling time will vary depending on size & thickness of fillets. Measure fish at thickest point & Cook 10 min. Per inch of thickness.

Steps:

• pre-heat oven to 425.
• combine coconut milk and 1/4 cup of honey in a baking dish.
• marinate halibut in the mixture for 30 minutes or longer.
• in the mean time, place macadamia nuts in food processor until finely crushed.
• combine bread crumbs, macadamia nuts and coconut shavings on a large plate or platter.
• roll halibut steaks in bread crumb mixture, and transfer to a greased baking dish or cookie sheet.
• combine remaining honey and butter in a small bowl and microwave for 30 seconds (or until liquid).
• drizzle over halibut.
• bake for 15 minutes uncovered, or until cooked through.

Steps:

• Mix flour, salt, and pepper on a large plate and then dredge each cut of halibut. Shake off any excess flour.
• Melt 4 tablespoons butter in a large saute pan, wait for foam to reduce and add fish to the pan. Saute, turning once, until the fish is cooked all the way through, flakes easily, and is golden brown all over. Transfer fish to a serving platter.
• Melt remaining 2 tablespoons of butter, and add the capers. Saute 1 minute, then add lemon juice and whisk lightly. Pour over the fish on the serving dish and serve immediately, sprinkling with zest and chives.