Macadamia Crusted Halibut

This macadamia nut-crusted halibut is a flavor-packed recipe with satisfying crunch thanks to macadamia nuts and panko breadcrumbs. This recipe is oven-baked until golden brown for a healthy meal that’s ready in 30 minutes flat!

Why Use Nuts In This Recipe?

Nut-crusted fish is a match made in heaven. From pecans to walnuts and everything in between, we love the combination of delicate fish with a coating of crunchy nuts. Macadamia nuts are a mild nut with ample good for you fat and fiber. Look for raw, unsalted macadamia nuts. The food processor does all the work, creating the right consistency for the nuts.

How To Achieve The Perfect Crispiness?

Panko breadcrumbs add additional crispiness to the coating. Panko-style breadcrumbs create a lighter and crunchier coating than traditional breadcrumbs. Garlic and thyme add herb aroma and flavor. Instead of dipping fish in egg before coating, a smear of tangy Dijon mustard helps the coating adhere to the fish and provides a welcome acidity that pairs excellently with halibut. Baking the halibut not only cooks the fish to flaky goodness, but also brings out the rich flavor of the nuts, toasting them until golden brown.

Learn About Our Halibut!

Here at Sizzlefish, our halibut is wild-caught in the pristine waters of Southeast Alaska, off Baranof Island. Halibut is carefully selected to yield a perfectly tender, flaky fillet that is mild in flavor. The fillets are individually packaged in both 4- and 6-ounce portions. Alaskan halibut is naturally lean and loaded with protein. Halibut is a terrific source of immune-system supporting vitamin D.