PREP TIME: 15 minutes
COOKING TIME: 25 minutes
MAKES 4 servings
This Asian-style salad is fresh and light tasting, yet substantial. Halibut is encrusted with crushed macadamia nuts and baked, which results in a texture similar to that of a traditional panko-breaded fish.
¾ cup (100 g) raw macadamia nuts
½ cup (55 g) grated Parmesan cheese
4 (8-oz/225-g) skinless halibut fillets
¼ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
1 large egg, beaten
3 tablespoons olive oil
1 large orange
4 large handfuls of mixed salad leaves
1 (2-inch/5-cm) piece cucumber, sliced
3 tablespoons light olive oil
2 tablespoons fresh orange juice
1 tablespoon toasted (dark) sesame oil
1 tablespoon unseasoned rice wine vinegar
1 tablespoon soy sauce
1 tablespoon minced fresh ginger
1 tablespoon sesame seeds
Fresh cilantro, for garnish
- Preheat the oven to 400°F (205°C). Line a sheet pan with parchment paper.
- Place the macadamia nuts in a food processor and process until they resemble finely textured bread crumbs. Add the Parmesan and pulse to mix in, then transfer to a plate or shallow bowl.
- Season the halibut fillets evenly with the salt and pepper. Dip each fillet in the beaten egg, then dredge the fillets in the macadamia-Parmesan mixture on all sides until fully coated. Place the fillets on the baking sheet and drizzle with the olive oil. Place the baking sheet in the oven and cook for 20 to 25 minutes, until golden brown and crispy and opaque in the center.
- Meanwhile, peel and segment the orange for the salad and set aside.
- Make the dressing: Place all ingredients in a mixing bowl and whisk well until fully combined.
- Divide the salad leaves among 4 serving plates. Top with the orange segments and cucumber slices and drizzle some of the dressing on each serving. Place the cooked halibut fillets on the plates, directly on top of the salad or to the side, and garnish with cilantro.