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Macadamia Crusted Halibut & Grilled Strawberry Relish

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For a strawberry twist on the typical dinner routine, this Macadamia Crusted Halibut and Grilled Strawberry Relish is a great idea. This recipe is a great way to switch things up a little and surprise your fellow diners (kids, partners, parents, pets, etc.) while trying something new and delicious. Also, both fish and strawberries are great for heart health! Take a break from your regular – you’ll be glad you tried this one. Enjoy!
Macadamia Crusted Halibut with Strawberry Relish

Macadamia Crusted Halibut & Grilled Strawberry Relish

Servings 4 , 6 oz filets
Calories 1042kcal

Ingredients

Grilled Strawberry Relish

  • 16 medium to large fresh California strawberries stemmed and cut in half
  • 2 Tbsp plus 1 tsp macadamia nut or vegetable oil
  • Salt and white pepper
  • 3 sprigs mint leaves only, cut into very thin strips
  • 2 Tbsp freshly squeezed lime juice
  • 1 tsp finely chopped lime zest

Summer Strawberry Butter

  • 1 cup white wine
  • ½ cup fresh California strawberries stemmed and sliced
  • 2 Tbsp lemon juice
  • 1 Tbsp sugar
  • 8 Tbsp unsalted butter

Macadamia Crusted Halibut

  • ½ cup toasted macadamia nuts
  • ½ cup panko Japanese bread crumbs
  • ½ cup all-purpose flour
  • 4 eggs lightly whisked
  • 4 halibut fillets 6 ounces each

Instructions

To make Grilled Strawberry Relish:

  • Toss halved strawberries with 1 teaspoon oil; season with salt and pepper.
  • On a gas or charcoal grill, or under a charbroiler, grill strawberries about 30 seconds on each side. Refrigerate until cold.
  • Toss with mint, lime juice and lime zest; adjust seasoning with salt and pepper.

To make Summer Strawberry Butter:

  • In a small saucepan over low heat, simmer wine, sliced strawberries, lemon juice and sugar until thick.
  • Whisk in butter, one tablespoon at a time, until emulsified; season with salt and pepper.

To make Macadamia Crusted Halibut:

  • Chop macadamia nuts roughly by hand or pulse in food processor. Mix with panko; season with salt.
  • Season flour with salt and pepper.
  • Place panko mixture, flour and eggs in 3 shallow bowls.
  • Season halibut with salt and pepper; lightly dredge one side of each filet in flour, patting off excess. Dip floured side of filet into eggs, then into panko mixture, patting to make sure that panko adheres.
  • In a large skillet, heat 2 tablespoons oil over medium high heat. Cook fillets, crust side down, until golden. With a spatula, turn over carefully and cook until a small knife inserted into fish meets no resistance.

To serve:

  • Spoon summer strawberry butter onto 4 plates, place halibut on top. Garnish with grilled strawberry relish.
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