Fish

Macadamia Nut-Crusted Halibut with Mango-Lime Buerre-Blanc

Serves 4

• Mango-Lime Buerre-Blanc:
• 1/2 cup chopped fresh mango
• 1/2 cup dry white wine
• 2 tablespoons sugar
• 1 teaspoon peeled and minced fresh ginger
• Juice of 2 limes (you can also use the zest of the two limes)
• 1/4 cup heavy cream
• 1/2 cup cold unsalted butter, cut into small pieces
• Salt
• Freshly ground black pepper
• Macadamia Nut- Crust:
• 1/2 cup macadamia nuts, whole or pieces
• 2 cups panko (Japanese bread crumbs)
• 1/2 cup fresh basil leaves
• 1/2 cup mayonnaise
• 2 teaspoons Thai garlic-chili paste or chili sauce
• 6 (6-ounce) Halibut fillets, skin removed
• Salt
• Freshly ground black pepper
• Canola oil, for sauteing

1. Preheat the oven to 450 degrees. To prepare the mango-lime butter, in a saucepan, combine the mango, wine, sugar, ginger, and lime juice and simmer over medium-high heat for about 5 minutes, until it becomes thick and syrupy.
2. Add the cream, mix well, and remove from the heat. Pour into a blender and blend until smooth.
3. Return to the saucepan and simmer over low heat for about 8 minutes, until the mixture thickens slightly.
4. Add the cold butter, a piece at a time, and whisk until incorporated before adding the next piece. Be careful not to boil the sauce, or it will separate.
5. Season with salt and pepper and keep warm.
6. To prepare the coating, place the nuts, panko, and basil in a food processor and process until fine.
7. Spread on a plate.
8. In a bowl, combine the mayonnaise and chili paste and mix well.
9. Lightly season the fish with salt and pepper. Evenly spread a light coat of the chili mayonnaise on each side of the fish fillets. Then, evenly coat the "mayonnaised" fillets with the macadamia-panko mixture.
10. Heat an oven proof saute pan or skillet over medium heat on the stovetop. Once hot, add enough oil to coat the bottom of the pan. Let oil get hot, keeping in mind to not let the pan get too hot or the macadamia nuts will burn. Add the fish and saute for 3 minutes, until golden brown. Turn the fillets over and and cook for 3 minutes longer- browning both sides sufficiently.
11. Once browned, remove the pan to the preheated oven and finish cooking. This will take approximately 5 minutes.
12. Place the fillets on warmed individual places. Serve with the mango-lime buerre-blanc.