MACADAMIA AND OAT-CRUSTED HALIBUT
WITH TOMATO-ORANGE RELISH

FOR THE TOMATO-ORANGE RELISH:
1/2 cup coarsely chopped orange segments
3 tablespoons finely chopped red onion
2 tablespoons slivered fresh basil leaves
1/4 cup sun-dried tomatoes in oil, drained, patted dry and chopped OR 2 teaspoons dried basil leaves
1 tablespoon oil from tomatoes
1/4 cup pitted, chopped Kalamata olives
1/4 teaspoon pepper
FOR THE FISH:
1 1/2 cups Quaker quick oats, uncooked
1/4 teaspoon cayenne pepper
1/2 cup chopped raw macadamia nuts
3 tablespoons water
1 tablespoon chopped fresh thyme
1 egg white, lightly beaten OR 1 teaspoon dried thyme leaves
6 fresh halibut fillets,* about 4 ounces each
1 teaspoon finely chopped garlic
1/4 teaspoon salt

TO PREPARE THE TOMATO-ORANGE RELISH:
In small bowl, stir together all ingredients. Set aside. Makes 1 cup.

TO PREPARE THE FISH:
Preheat oven to 400 degrees F. Spray 15-1/2 x 10-1/2 x 1-inch rimmed baking sheet with cooking spray.

In shallow dish, combine oats, nuts, thyme, garlic, salt and cayenne pepper; mix well. In second shallow dish, beat water and egg white with fork until frothy.

Dip halibut fillets in egg mixture, then in oat mixture; repeat. Place fish on prepared sheet.

Bake 10 to 12 minutes, or until fish flakes easily when tested with fork.

Serve with Tomato-Orange Relish.

*Any firm, mild white-fleshed fish may be substituted for halibut. Fillets thinner than 3/4 inch will require a shorter cooking time.

Servings: 6
Source: Quaker Oatmeal