Macamadia Encrusted Halibut and Orange Sauce ( I made this last week)
-2 each 6 to 8 oz. portions of Halibut fillet
-½ cup macadamia nuts, chopped
-1 whole egg
-1 cup and 2 tablespoons heavy whipping cream
-3 tbsp salted butter
-¼ cup concentrated orange juice (with pulp)
-¼ cup of white cooking wine
-salt and white pepper, to taste
-non-stick frying pan
-small heavy bottom sauce pan
-medium size mixing bowl
-medium size ovenware pan
-large, wide sturdy spatula
Preheat the oven to 335 degrees F. Beat the egg with 2 tablespoons of heavy cream in a medium size mixing bowl. Spread the chopped macadamia nuts onto a large dinner plate. Melt 2 tablespoons of butter in a non-stick frying pan over medium heat without letting it burn.
Pat the fillets dry with a paper towel, then add salt and pepper
, to taste. Put each fillet into the bowl with the eggs and cream, covering fillets completely.
Gently remove one fillet and put it face down onto some of the macadamias. Roll the fillet over onto the plate one time, then carefully pick it up and put it facedown into the hot frying pan.
Repeat the same procedure for the other remaining fillet as in step 3. Let the macadamias begin to turn golden brown, and then gently pick up the fish and roll it over once in the pan to the other side.
Remove the halibut completely from the pan when the macadamias are brown on both sides. Place each fillet in the oven pan, and then into the oven. Cook until internal temperature reaches 160 degrees, or about 10 to 15 minutes. Remove from oven and hold warm until ready to serve.
To make the orange sauce, put the orange juice and the white wine into the sauce pan over a high heat. Bring to a boil. Add the cream, let it all come to a boil again. Then reduce the heat to medium until the sauce thickens, about 5 to 10 minutes.
When the sauce is about as thick as syrup on a spoon, remove from the heat. Put 1 tablespoon of softened whole butter into the sauce pan and gently stir into the orange cream.
When ready to serve, spoon some of the sauce onto the bottom of the service plate. Then put the macadamia encrusted halibut onto the sauce. Drizzle a little bit more of the orange cream sauce over the top. Serve immediately
When I served this it was with orange segments for garnish , minted basmati rice and a stuffed tomato.