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Recipes Fresh From The Farm

Macadamia Nut-Crusted Halibut

E. Marie from Alaska Heritage Cookbook

Serves 4

Gosh, who doesn't like Macadamia Nuts??? The recipe advises: "The dredged, coated fillets in this nutty main dish can be prepared an hour or two ahead and refrigerated. Almonds can be substituted for the macadamia nuts." Serve with homemade tartar sauce and lemon wedges. A wonderful summer dish with fresh, sliced tomatoes and cold melon balls - picture perfect!

  • 1 C. flour
  • 1 T. paprika
  • 1/2 T. garlic powder
  • 1/2 t. salt
  • 1/2 t. white pepper
  • 2 eggs, well beaten
  • 1/3 C water or milk
  • 1/2 C. dry bread crumbs
  • 1/2 C. coarsely chopped macadamia nuts
  • 2# halibut fillets, cut into serving-sized pieces
  • 1 C. peanut oil, more as needed

Combine flour, paprika, garlic powder, salt & pepper in a shallow bowl. Combine eggs and water in second shallow bowl. Combine bread crumbs & macadamia nuts in third shallow bowl.

Dredge fillets in seasoned flour. Dip floured pieces in egg mixture. Coat with nut mixture, pressing the nuts onto the fish. Lay the fillets on waxed paper or plastic wrap.

Pour peanut oil into a large skillet to a depth of 1/4” – 1/2”. Heat the oil to 375 degrees. Fry the coated fish pieces for 2 to 4 minutes per side, or until golden. Cook just until fish is golden on both sides and opaque in the center – do not over-cook! Drain on paper towels. Serve hot!