Crusted Halibut with Sweet Relish

  • Crusted Halibut with Sweet Relish




To make peach pomegranate relish
  1. Heat the oil over medium heat in a large sauté pan. Add the ginger and cook for 1 minute. Add 3 of the peaches and pomegranate and cook until soft, about 5 minutes. Add honey to taste.
  2. Remove from the heat and fold in the remaining peaches, green onion, parsley, vinegar and oil and season with salt and pepper. Transfer to a bowl and serve at room temperature.
To make Halibut
  1. Chop macadamia nuts roughly by hand or pulse in food processor. Mix with panko; season with salt. Season flour with salt and pepper.
  2. Place panko mixture, flour and eggs in 3 shallow bowls. Season halibut with salt and pepper; lightly dredge one side of each filet in flour, patting off excess. Dip floured side of filet into eggs, then into panko mixture, patting to make sure that panko adheres.
  3. In a large skillet, heat 2 tablespoons oil over medium high heat. Cook filets, crust side down, until golden. With a spatula, turn over carefully and cook until a small knife inserted into fish meets no resistance.
  4. Garnish with Mango Pomegranate Relish

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