banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Crispy Macadamia and Banana Crusted Halibut

    Share

    Crispy Macadamia and Banana Crusted Halibut

    The rich, tropical taste of macadamia nuts adds more than deliciousness to this fish dish. Macadamia nuts are a great source of heart-healthy monounsaturated fats, making this dinnertime concoction one ticker-friendly meal.

    Advertisement

    1/4 cup (60 mL) organic bread crumbs (choose coconut flour for wheat-free option)
    3 Tbsp (45 mL) finely crushed macadamia nuts
    3 heaping Tbsp (45 mL) finely crushed banana chips
    1/4 cup (60 mL) coconut milk
    1 1/2 Tbsp (22 mL) low-sodium soy sauce
    4 - 5 oz (150 g) wild halibut fillets 
    2 tsp (10 mL) extra-virgin olive oil or coconut oil

    Crush bread crumbs, nuts, and banana chips with rolling pin, or grind in processor. Place mix onto small plate and stir well to incorporate all ingredients.

    In another small bowl, combine coconut milk and soy sauce. Dip each halibut fillet into milk and soy sauce mixture, letting excess liquid drip from each fillet before dipping it into bread crumb mix.

    Place fish on large plate while heating oil in frying pan. When oil is sufficiently hot (but not smoking), add fish fillets and cook on both sides until golden and crispy and fish is no longer opaque, about 5 minutes on each side.

    Serve with yam fries and veggies of choice for a complete meal.

    Makes 4 servings.

    Each serving contains: 318 calories; 31 g protein; 17 g total fat (6 g sat. fat, 0 g trans fat); 11 g total carbohydrates (3 g sugars, 1 g fibre); 328 mg sodium

    source: "Go Bananas", alive #376, February 2014

    Advertisement

    Crispy Macadamia and Banana Crusted Halibut

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

    Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

    With citrus season upon us, what could be better than a classic fennel and orange salad? It’s light and refreshing, a perfect balance to heavier holiday meals, with a boost of vitamin C to boot. This version adds delicious crunchy cabbage and the bright juiciness of pomegranate. Perfect for sharing, this salad comes together quickly, and the flavour combination is sure to wow at any party you bring it to. Orange supreme To segment or “supreme” the orange, slice top and bottom off the orange so you have a flat surface to work with. With the flat edge on the cutting board, run your knife around the orange, removing skin in sections from top to bottom. Once all the skin is removed, hold the orange in your hand and carefully insert your knife along each section, cutting through to centre to remove each piece, avoiding the pithy sheath.  When all the segments have been removed, squeeze what remains of the orange over bowl to extract all of the juice. If you’re not using segments immediately, keep them in the juice so they stay fresh and moist.