Macadamia Nut Halibut with Citrus Beurre Blanc Sauce

prep time:: 10 minutes
total time:: 20 minutes

Makes 4 servings

Anne

ingredients

Fish
4 (6 ounce) halibut steaks
2 eggs, beaten
1 cup flour
salt and pepper
dash cayenne
1 teaspoon paprika
1/2 cup macadamia nuts, ground fine
1/2 cup panko bread crumbs
olive oil for sautéing
Citrus Beurre Blanc Sauce
2 tablespoons lemon juice
1/3 cup dry white wine
2 tablespoons shallots, finely chopped
1/2 orange, juiced or 1/4 cup orange juice
1/2 cup heavy cream
1 stick unsalted butter, cubed room temperature
salt and white pepper to taste

directions

1
Fish:
2
Preheat oven to 400°F.
3
Season flour with salt, pepper, cayenne, and paprika. Dip fish in the seasoned flour and then the eggs.
4
In a mixing bowl combine the panko bread crumbs and macadamia nuts. Dip fish in the nut mixture. Sauté in oil until golden.
5
Finish cooking in 400°F oven until cooked (7 minutes per inch). Drain on a paper towel. Serve with sauce.
6
Sauce:
7
In a sauce pan combine orange juice, wine lemon juice and shallots, simmer over medium heat until reduced almost dry (3 tablespoons worth). Add cream and reduce again.
8
Reduce heat or remove from heat altogether and whisk in butter in small batches. Season with salt, white pepper, and lemon juice if needed. Makes about 3/4 cup.

notes

I went to my very first cooking class & had this delicious fish. That night we served it with a citrus beurre blanc sauce which was good but the next night I made it for Jeff and Hannah with the lemon piccata sauce recipe in this book and it was perfect.

Source: Carol Mackey