Macadamia Crusted Halibut
By ThinGuy on Aug 30, 2007
This turned out really good and was pretty simple to make.
This is really one of those season to taste things, but I'll try to recall exactly what I did.
Heat oven to 375 F.
In a food processor, mince up 2-3 cloves of garlic
Add about 1 to 1 and 1/2 cups of Macadamia nuts
Add about 1/2 cup of a grated Parmesan, Asiago, and Romano Cheese blend.
Pulse that all together so the nuts are chopped nicely. This mixture should be pretty moist (due to the oil in the nuts), but by no means a paste.
From here you'll want to add some salt and perhaps some other spices until it meets your liking. I probably used 1 to 2 tsp of Emeril's Essence. Again, this is a taste thing, get it to your liking.
Cut about 1 pound of fresh Halibut into 3 or 4 pieces. Rinse and pat fish dry.
Salt the fish (Don't forget it!)
Now comes the fun part. You need to take the somewhat moist nut mixture and really press it on the fish. Pack it on both sides.
In non-stick (or cast iron) pan that's at medium high heat, brown the nut mixture on the fish. You shouldn't need any oil in the pan as there is plenty in the nuts. When brown, carefully flip and repeat for the other side. You have to be careful here so the crust stays on the fish. In other words, don't crowd the pan as you'll need room to handle the spatula properly. Bad angle means the crust is coming off.
Spray a cookie sheet with some non-stick spray and carefully transfer the fish from the pan to the cookie sheet.
Cook for about 10 to 12 minutes in the oven.
Serve and Enjoy!
As for the Grilled Asparagus, that's simple. Drizzle some Olive oil over the stalks, get them all covered, dust with some kosher salt, fresh ground pepper, and some onion powder. Cook on grill over medium high heat until each side has some grill marks in them. Doesn't take long and is the absolute best way to make asparagus.