Macadamia and Coconut Crusted Halibut with Hawaiian Style Salsa

Halibut coated with Macadamia nuts, coconut and panko crumbs, lightly sauted and topped with a delicious, health conscious Mango and Papaya Salsa. This is truly a winner in my family.




1 lb. Fresh Halibut Filet 2" thick ¼ cup Peanut Oil ½ cup flour ½ cup chopped Macadamia nuts ½ cup sweetened flaked coconut ½ cup Panko crumbs ½ can coconut milk Salsa: 1 Papaya, peeled, seeded and cut into 1" pieces 1 Mango, peeled, seeded and cut into 1" pieces 3 Tablespoons Sweet Chili Sauce 1 can Papaya Nectar(11.5 oz.) 1 teaspoon mint flakes, crushed 2 teaspoons chopped pickled ginger ¼ teaspoon salt

Nutritional information

No nutrition information available


Mix together the Macadamia nuts, coconut and panko crumbs. Cut the halibut into serving size pieces. Heat the peanut oil in a saute pan to 350 degrees. Dredge the halibut lightly in the flour, dip into the coconut milk, and then into the crumb mixture. Saute approximately 5 minutes per side, until golden brown. The fish is done when it easily flakes with a fork. Serve with Hawaiian Style Mango & Papaya Salsa. Hawaiian Style Mango & Papaya Salsa: Place the prepared fruit into a mixing bowl, add all other ingredients and mix well. Let set two hours. This can be made up to five days in advance. Serve at room temperature or just warm. Do not boil, the fruit will fall apart.