Cooking Edge: Macadamia Nut Crusted Halibut and Grilled Lomi Shrimp

Macadamia Nut Crusted Halibut and Grilled Lomi Shrimp

Served with Coconut Lime Beurre Blanc

 

Macadamia Nut Butter

cup of macadamia nuts

2 cups of butter

     Place pan on lowest heat possible and move butter around until light brown

     Add macadamia nuts

     Stir for 1 minute or until you smell the aroma of the macadamia nut

     Place butter into a container and cool, then refrigerate

 

Macadamia Nut Crust

cup of crushed macadamia nuts

cup of panko bread crumbs

     Pulse the macadamia nuts in a processor until finely chopped

     Place the chopped macadamia nuts in mixing bowl with panko bread crumbs and mix

 

Macadamia Nut Crusted Halibut

6 oz. halibut or fish of your choice

Macadamia nut butter (soft)

Macadamia nut and panko mixture

     Turn on oven to broil

     Saut your fish of choice

     Pan-sear your fish of choice with butter and oil

     Cook the fish as you would normally in a pan

     When ready to serve, spread 1 teaspoon of macadamia nut butter over the top of your fish

     Sprinkle the macadamia nut and panko mixture over the macadamia nut butter

     Place in the oven for 10-15 seconds on broil or until the macadamia nut and panko turn golden brown

 

Coconut Lime Beurre Blanc (Butter Sauce)

cup of coconut milk

1 clove of garlic, finely chopped

teaspoon of finely diced onion

teaspoon of lime zest

2 tablespoons of lime juice

1 teaspoon of honey

3 tablespoons of white wine

3 oz. of butter (soft)

1 teaspoon of oil

     In a sauce pan, heat oil on low heat

     Saut the garlic and onion until soft

     Add white wine

     Reduce for 1 minute, then add coconut milk, lime zest, lime juice and honey

     Bring to a boil

     Turn off stove and add butter

 

Grilled Lomi Shrimp

2 oz. diced tomatoes with juice

2 oz. diced onion

2 oz. fine-chopped green onion

Lemon juice

1 oz. fine diced garlic

1 oz. crushed red pepper

Salt and pepper for taste

8/12 shrimp

     Place all ingredients except for the shrimp in a mixing bowl

     Take 1 teaspoon out of the mix and place on the side

     Squeeze all ingredients together to release the juices

     Add your shrimp, mix and massage well

     Store for 4 hours

     After 4 hours, place the shrimp on a grill

     Grill until the shrimp are red, then place on your serving plate

     Serve with 1 teaspoon of mixture set aside on the shrimp