Nut Crusted Halibut with Lemon Aioli
Crap!! I meant to post this one months ago! It somehow slipped through my butter covered fingers until I made it again this past weekend. See, now that I have a “blog,” I just use my “iPad” in the kitchen to “Google” my website and pull up my recipes. Sidetrack for a second. Do you remember that Friends episode when Joey didn’t know how to use air quotes? That show “was” so perfect. And Jen Anniston is still perfect. How in the world is she so beautiful? I still haven’t gotten over her break-up with Brad. Okay – TANGENT. Focus Jessica!
Back to nuts and halibut. When I pulled up my site and looked for this recipe it was nowhere to be found. I couldn’t believe I missed it! So, here we go….
We spent New Year’s at my parent’s house (see I told you it’s been months!) and we were trying to come up with our dinner for that night. I opened the fridge with my mom and she said, “Well, we have halibut and brussel sprouts. What shall we do?” I rummaged through the pantry. I opened cabinets and clanked around for a bit. I made a disastrous mess of her clean kitchen. I ordered people out of my way. But in the end, we had this halibut.
My father and hubby were ashamed of themselves for how much of it they ate. Which means it was pretty rockin’. I made this again this past week for some friend’s of ours and I think it was a hit again.
P.S….the picture is horrible but in our defense, it was New Year’s and we were a few glasses (bottles) in.
Hubby’s note: Hehe. She said “nut crusted”. This recipe is not for the faint of heart. If you have boring taste buds and cling to a meaningless and monotonous existence devoid of the spice of life…you will hate this recipe.
4 Halibut Filets (about 6 ounces each)
1/4 cup macadamia nuts
1/4 cup Pecans
1/4 cup almonds
1/4 cup cashews
3/4 cup Panko (Japanese bread crumbs)
1 Tbsp. Water (mixed with eggs)
2 cups flour
2 tablespoons garlic powder
2 tablespoons dried parsley
2 tablespoons onion powder
1 stick butter
Place all of the nuts and panko in food processor. Flip it on and let it run for about 20 seconds. Once you stop it, you made need to pulse it a few times to make sure you got all of the nuts. Beat eggs with water until smooth. Mix the flour with the garlic powder, parsley and onion powder. Heat a large saute pan or skillet on medium-low to medium heat. Season halibut with the lemon pepper, dredge in flour mixture, shake off excess then dip in egg mixture, then place in nut mixture and coat well. Press nuts on and lightly shake off excess. Add one stick of butter to pan and melt. Place halibut in pan. Let brown 3 to 4 minutes then turn over. Continue cooking halibut until golden brown on both sides—approximately 6 to 8 minutes total time. If using thick filets (one inch or more), finish cooking in a 350 degree F oven for 7 to 10 minutes.
1/2 cup mayonnaise
2 clovse garlic, minced
4 tablespoons lemon juice
1/2 teaspoon lemon zest
Kosher salt and freshly ground black pepper
In a medium bowl, mix all the ingredients together. Refrigerate for about an hour before serving. Stir and serve with this amazing halibut!