Macadamia Crusted Halibut with 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 (not non-stick) 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, push them to the edge of the pan, 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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