For most of my life, I hated seafood. Anything other than canned tuna was totally out, and I wouldn’t even dream of giving it a try. I passed up cedar-grilled salmon, spicy shrimp, and never knew that swordfish tasted like steak and chilean sea bass tastes like butter (serious, it does). I missed out on a ridiculous amount of awesomeness, and now that I LOVE fish, I still rarely make it at home. I forget that I love it, and because it’s still fairly new to me, I don’t always know what to do with it.
People are always crusting fish with macadamia nuts and, well, macadamia nuts are AWESOME, so I figured this dish would be a sure thing. That’s the way I like it. No stress, don’t have to work too hard to make something awesome–just use awesome ingredients and your dish will be, well, awesome. How many times can I say awesome in one post? Awesome awesome awesome awesome awesomeawesomeawesome. It’s like when you repeat a word too many times and then it doesn’t even make sense anymore.
This dish is a perfect healthier grilling option. It’s grain and dairy free using only fresh, whole ingredients. It also fits into the paleo and whole 30 diets (if you buy organic) that everyone and their mom are doing right now. I’m not. I just like fish. And macadamia nuts. And coconut. Really, I just like food in general.
The macadamia nuts and coconut add a great buttery flavor and lightly brown at the bottom for some crispness. Halibut is a mildly flavored fish, so even if you’re like the Ari-of-10-years-ago and think you hate fish, you will probably love this, but you could always use chicken if you’re really against the sea, or any fish of your choosing. It’s a simple recipe with only 5 ingredients that’s easy to play around with and change up, and it comes together in minutes!
- 2 x 6-8 oz halibut fillets
- 1 large egg white, beaten
- 1/3 cup macadamia nuts, crushed or finely chopped
- 2 tbsp unsweetened shredded coconut
- 3 tbsp finely chopped parsley + extra for garnish
- pinch each salt and pepper
- Place beaten egg white in a wide, shallow bowl. In a separate large shallow bowl, toss together macadamia nuts, coconut, parsley, salt and pepper.
- Dip one halibut fillet in egg whites coating completely, then submerse in macadamia mixture. Press coating in lightly and ensure that the fish is fully covered. Repeat with remaining fillet.
- Wrap each fillet in aluminum foil and grill over medium heat for about 3 minutes per side. Do not overcook. Fish should be tender and flaky. Serve immediately.