Macadamia-Crusted Halibut in a Myers’s Rum-Pineapple Beurre Blanc

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Sometimes I find recipes tucked away in cookbooks, recipes that I’ve written down on little scraps of paper, recipes that I don’t want to lose. Well, tucked away where I can’t find them isn’t going to do me any good, so I’m going to save them here. Deal with it.

This dish is really good, I think it would be amazing with some mashed crab and potatoes. So here it is.

4 6-ounce halibut filets
1 cup panko (Japanese breadcrumbs)
1 cup macadamia nuts, chopped
1/4 cup flour
4 eggs, beaten
1/4 cup oil
black pepper

For the sauce:
2 14-ounce cans pineapple juice
1/3 cup Myers’s Dark Rum
2 cups heavy cream
4 ounces butter, diced

Heat pineapple in a medium saucepan over medium-high heat until reduced by almost half . Add rum and cream and reduce by almost half again. Remove from heat and slowly add butter until melted. Keep warm over lowest possible heat.

Mix macadamia nuts and panko in a shallow bowl.

Coat halibut in flour and rinse in egg mixture. Bread fish in macadamia-panko mixture until coated.

Fry fish in oil over medium-high heat until golden brown. Bake in a preheated 350° oven for 10-15 minutes. Drizzle with sauce and serve.

Or something like that.

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