16medium to large fresh strawberries,stemmed and cut in half
2Tbspplus 1 tsp macadamia nut or vegetable oil
dashsalt and white pepper
3sprigs mint,leaves only, cut into very thin strips
2Tbspfreshly squeezed lime juice
1tspfinely chopped lime zest
Summer Strawberry Butter
1cupwhite wine
½cupfresh strawberries,stemmed and sliced
2Tbsplemon juice
1Tbspsugar
8Tbspunsalted butter
Macadamia Crusted Halibut
½cuptoasted macadamia nuts
½cuppanko Japanese bread crumbs
½cupall-purpose flour
4eggs,lightly whisked
4halibut fillets6 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.