Macadamia Crusted Halibut with Mango Salsa
Tender, flaky halibut is baked in a panko & roasted macadamia nut crust, then topped with a juicy mango salsa. This dish has sweet, spicy, sour, and savory flavors. Pair it with your favorite veggies for the perfect summer meal.
Ingredients
For the Halibut
- 4 halibut filets (4-6oz)
- 1 cup roasted macadamia nuts* (see recipe notes)
- 1 cup panko breadcrumbs
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup unsweetened non-dairy milk i like almond for this recipe
For the Mango Salsa
- 1 mango, peeled and diced
- 1 jalapeno, seeded and diced
- 1/2 shallot, finely diced (~1/4 cup)
- 2 limes, juiced
- 1 tsp mild chili powder
- 1/2 avocado, diced (~1/2 cup)
- 3 tbsp chopped fresh parsley
Instructions
For the Mango Salsa
- Combine all ingredients in a bowl and mix together. Let this sit while you prepare/cook the fish so the flavors have time to meld together.
For the Halibut
- Preheat the oven to 425F.
- Chop the macadamia nuts in a food processor or blender until fine like breadcrumbs — careful not to overprocess or these will turn into a butter.
- Mix panko breadcrumbs, crushed macadamia nuts, salt and pepper in a tray or baking dish with high sides.
- One at a time, dip the filets in a plant-based milk and then lay in the breadcrumb/nut mixture and coat all sides.
- Transfer to a parchment paper lined baking sheet.
- Bake 14-16 minutes or until the flesh is opaque and flaky.
- Serve immediately with mango salsa over top.
Notes
If you can’t find roasted macadamia nuts, these are very easy to do yourself! Make sure you purchase raw & unsalted macadamia nuts, then preheat the oven to 325F and roast on a lined baking sheet (dry, without any oil) for 10 minutes. Allow these to cool completely before chopping them up.
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