Recipe: Macadamia Nut Crusted Halibut (Riverhorse on Main)

MACADAMIA NUT CRUSTED HALIBUT
Source: Riverhorse on Main, Park City, Utah

FOR THE BREADING:
1(8 oz) loaf sourdough bread
1 cup macadamia nuts
1/4 cup extra virgin olive oil
1/4 cup chopped parsley
1/2 tbsp pepper
1 1/2 tbsp salt
FOR THE MANGO CHUTNEY:
1 cup mangos, pureed
1 cup mangos, chopped
2 tbsp chopped parsley
1 1/2 tsp chili garlic sauce
FOR THE LEMON BUTTER SAUCE:
1 cup shallots, sliced
2 tbsp extra virgin olive oil
1/2 cup fresh lemon juice
1 1/2 pounds butter, unsalted and softened too room temperature
1 tsp salt
1/2 tsp cayenne pepper
1/2 tsp white pepper
FOR THE FISH:
8 portions (6 to 8 oz each) fresh Alaskan Halibut

Preheat oven too 400 degrees F.

TO PREPARE THE BREADING:
In a food processor chop the bread until it resembles popcorn seeds. Then chop the macadamia nuts too the same size. In a mixing bowl, combine all of the ingredients and mix thoroughly

TO PREPARE THE MANGO CHUTNEY:
Puree 1 cup of the mangos in the food processor. Combine with the remaining ingredients for the chutney and refrigerate

TO PREPARE THE LEMON BUTTER SAUCE:
Heat 2 Tbsp oil in saucepan, add the shallots and saute for 3-4 minutes over medium heat, until translucent.

Add the lemon juice and reduce by 3/4, and remove form the heat.

With a whisk, slowly wish in the softened butter about 1 Tbsp at a time, stirring constantly.

Strain through a strainer and season the salt, pepper and cayenne pepper.

TO PREPARE THE HALIBUT:
Preheat broiler.

Place the Halibut on a well oiled baking tray. Place 1/2 cup of breading mix on the top of the fish.

Broil for 6-8 minutes, or until top of breading is golden brown. Remove from oven and place on plate.

TO SERVE:
Ladle lemon butter sauce on top of fish then serve mango salsa on the side.

Source: KUTV, Salt Lake City