I enjoyed this dish at a restaurant in Hawaii on the north shore of Oahu (Haleiwa Joe's in Haleiwa) and really loved it! I've done my best to re-create it. Although this dish is written for halibut, you can use any firm, white fish filets. I've also used the salsa over chicken breasts - yummy!
• 4 halibut filets (you can use any firm, white fish)
• 1 cup macadamia nuts, roughly chopped in a food processor
• Cayenne pepper
• Salt and ground black pepper
• 1 large egg white
• 4 tablespoons vegetable oil
• Tropical Salsa (see below)
Preheat the oven to 400 degrees.
Lay the halibut on a clean work surface. Season with the salt, pepper, and cayenne. Using a brush, spread a thin layer of the egg white on top of the fish and then sprinkle the chopped macadamia nuts on one side. Press the nuts into the fish to secure. Heat a large sauté pan coated with oil to medium heat. Place the fish, macadamia side-down, in the pan and sear for 3 to 4 minutes, until the macadamia crust is golden brown. Flip the fish and cook for another 3 minutes. Place fish in a baking dish and cook in the oven for another 8 to 10 minutes. Top with tropical salsa and serve.
• 1/2 cup pineapple, diced
• 1/2 cup mango, peeled and diced
• 2 kiwi, peeled and diced
• 1 jalapeno, finely chopped
• 2 limes, juiced
• 1/3 cup red onion, finely chopped
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper
In a medium mixing bowl, add the pineapple, mango, kiwi, jalapeno, lime juice, and red onion. Season with salt and pepper, and red pepper flakes. Toss gently.
Cooks Note: The tropical salsa should be made ahead (at least an hour) if possible, to allow the flavors to marry.