Macadamia Crusted Halibut in Orange Sauce

American Contemporary

Gluten-free, dairy-free, rich-tasting halibut. What could possibly be more satisfying? Note The frying instruction calls for a regular heavy skillet. Do not use a non-stick pan. While scientifically coated pans are easy to clean, they have two problems. First, they cannot take high heat. Second, the coating denies the flavorful Maillard reaction - the nearly microscopic interaction between surfaces of a hot pan with food that sear, brown, steam, fry, caramelize, reducing proteins and juices into a unique flavor.
4 fresh halibut fillets, skinless, 6 to 8 ounces each, about three-quarter inch thick
1 teaspoon Dijon mustard
freshly ground black pepper and salt to taste
1 tablespoon coconut oil
1 cup ground macadamia nuts (about 3 ounces)
1/2 cup orange juice
1 quarter-sized slice of fresh ginger
1 Place fillets on a work surface. Smear 1/4 teaspoon mustard over the top of each fillet. Sprinkle lightly with salt, then a bit more generously with pepper.

2 Spread ground macadamias on a plate. Dip each mustard-smeared side of halibut in nuts.

3 Heat a large, heavy skillet over medium-high heat. When the skillet is hot, add coconut oil. Let the oil get hot, then place fillets nut side down in pan and brown, 2 to 3 minutes. Nuts brown very quickly, so watch the edges and adjust heat, so they don't burn.

4 When nuts start to take on a deep brown color, flip the fillets. Turn heat down to medium, then add orange juice and ginger slice. Continue cooking until fish flakes easily, 5 to 7 minutes more. Remove to a serving platter.

5 Discard ginger slice, then spoon pan juices over fish and serve.

servings  use metric
original recipe yield: 4 servings

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