Macadamia Nut Crusted Halibut with Fresh Herbs and Coconut Sauce


Macadamia Nut Crusted Halibut with Fresh Herbs and Coconut Sauce is a luxurious and flavorful dish that combines the rich, buttery taste of macadamia nuts with the delicate flavor of Pacific halibut. This recipe pairs the crunchy, herb-infused crust with a creamy, slightly spicy coconut sauce, creating a harmonious blend of textures and flavors. Perfect for a special occasion or a sophisticated dinner, this dish is sure to impress your guests with its elegance and taste. In this article, we will explore the ingredients, detailed preparation steps, cooking notes, serving suggestions, tips, nutritional information, and frequently asked questions for this exquisite Macadamia Nut Crusted Halibut with Fresh Herbs and Coconut Sauce.


For the Sauce:

  • Cooking oil spray
  • 2 jalapenos, seeded and halved
  • 1 cup canned unsweetened coconut milk (not low-fat)
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt

For the Fish:

  • 4 (6-ounce) boneless/skinless Pacific halibut fillets
  • 1/2 cup roasted and salted macadamia nuts, chopped
  • 1/2 cup panko breadcrumbs
  • 1 ½ teaspoons chopped fresh parsley, divided
  • 1/2 teaspoon chopped fresh chives
  • 1 large egg
  • 1 tablespoon water
  • 2 teaspoons olive oil or coconut oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and place the oven rack in the center position.

Step 2: Roast the Jalapenos
Grease a baking sheet with cooking oil spray. Place the jalapeno halves cut side down on the prepared baking sheet. Roast in the oven until the skins are bubbly and charred in some places, about 10 minutes. Remove from the oven and transfer to a zip-top bag. Seal and set aside for 10 minutes. Keep the oven on.

Step 3: Prepare the Coconut Sauce
In a small saucepan, bring the coconut milk to a gentle simmer over medium heat. Cook, stirring occasionally, until thickened and reduced to 1/2 cup, about 20 minutes. Keep warm on low heat.

Step 4: Make the Crust Mixture
Add the breadcrumbs and macadamia nuts to a food processor and pulse until a crumbly mixture forms. Transfer the mixture to a shallow, wide-mouthed bowl and stir in 1 teaspoon of parsley and the chives.

Step 5: Prepare the Egg Wash
In a shallow bowl, beat the egg with 1 tablespoon of water to make an egg wash.

Step 6: Season the Fish
Season both sides of the halibut fillets with salt and pepper.

Step 7: Dredge the Fish
Dredge each fillet in the egg wash, then coat completely in the breadcrumb mixture.

Step 8: Sauté and Roast the Fish
Heat the oil in a nonstick oven-safe skillet over medium-high heat. Once the oil is hot and shimmering, add the fish to the pan. Sauté the fish until golden brown on both sides, about 2-3 minutes per side. Transfer the pan to the oven and roast for 5 minutes, until the fish is cooked through, golden on the outside, and flaky on the inside. Remove from the oven.

Step 9: Prepare the Sauce
While the fish is cooking, peel the skins off the roasted jalapenos. Add the jalapenos to a cleaned food processor or blender along with the reduced coconut milk, lime juice, and 1/2 teaspoon salt. Blend until smooth.

Step 10: Serve
Divide the warm coconut sauce between four plates. Place a halibut fillet on each plate and garnish with the remaining freshly chopped parsley. Serve immediately.

Cooking Note

Ensure that the coconut milk is unsweetened and not low-fat to achieve the best consistency and flavor for the sauce.

Serving Suggestions

Macadamia Nut Crusted Halibut with Fresh Herbs and Coconut Sauce pairs beautifully with:

  • Steamed or roasted vegetables such as asparagus, green beans, or broccoli.
  • A side of jasmine or basmati rice to soak up the delicious coconut sauce.
  • A crisp, refreshing salad with a citrus vinaigrette to complement the rich flavors of the dish.
  • A glass of chilled white wine, such as Sauvignon Blanc or Chardonnay, to balance the flavors.


  • For extra flavor, add a pinch of ground cumin or coriander to the breadcrumb mixture.
  • If you prefer a milder sauce, use only one jalapeno or substitute with a milder pepper.
  • To make the dish gluten-free, use gluten-free breadcrumbs.
  • Ensure that the fish is fresh and of high quality for the best taste and texture.

Prep Time:

15 minutes

Cooking Time:

40 minutes

Total Time:

55 minutes

Nutritional Information:

  • Calories: 450 per serving
  • Protein: 30g per serving
  • Sodium: 600mg per serving


Q1: Can I use another type of fish instead of halibut?
Yes, other firm white fish such as cod, sea bass, or grouper can be used as substitutes for halibut.

Q2: Can I prepare the sauce ahead of time?
Yes, you can prepare the sauce up to a day in advance and store it in the refrigerator. Reheat gently before serving.

Q3: What can I use instead of macadamia nuts?
Pine nuts, almonds, or pecans can be used as substitutes for macadamia nuts.

Q4: Is there a way to make this dish dairy-free?
The recipe is already dairy-free if you use coconut oil instead of olive oil for sautéing the fish.

Q5: How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to maintain the crispiness of the crust.


Macadamia Nut Crusted Halibut with Fresh Herbs and Coconut Sauce is a luxurious and flavorful dish that brings together the rich, buttery taste of macadamia nuts with the delicate flavor of Pacific halibut. The creamy, slightly spicy coconut sauce adds a delightful contrast, making this dish a perfect choice for special occasions or sophisticated dinners. Enjoy the process of making this dish, savor the exquisite flavors, and impress your guests with this elegant and delicious meal. The harmonious blend of textures and flavors will leave a lasting impression and elevate your dining experience.

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