Macadamia Nut Crusted Halibut
I have fond memories of Pike’s Place Market up in Seattle. It’s one of those places that moves to a tempo all its own; time has a different meaning there. It would be the place to go if only for the fresh seafood, but they have something to offer that I have only gotten from them: character. I hope that every coastal state has their own Pike’s Place, but here in Utah, where I find myself inescapably landlocked, I must keep my eyes set on the local Costco. They do a pretty good job getting fresh, Wild Alaskan Halibut here during its season and I figure I can usually get it two or three times a month. The season for Wild Alaskan Halibut runs from approximately March 2nd to November 15th and it’s definitely dates to remember for any seafood lover. I’ve got about a dozen halibut recipes that have made it into my repertoire but when it comes to favorites, I’ve got to go with my Macadamia Nut Crusted Halibut. It’s a recipe that proves itself delicious time and again; even when people tell me they don’t like seafood. As a matter of fact, it’s the recipe I use to change their mind on the issue. Best of all, a 6oz fillet of halibut has only 200 calories, 4 grams of fat, 36 grams of protein and 0 carbs; it fits effortlessly into any sort of fitness plan.
In an earlier post I spoke about starting with quality stock ingredients and going lighter on the seasonings and I find that when it comes to fish, more specifically halibut, this holds even more weight. I first learned to cook fish 30 years ago when I worked for a Seattle restaurant chain called Sea Galley. (I was 6 years old at the time…and don’t let anyone tell you any different.) During my seven year tenure I worked with my fair share of great chefs; gleaning bits of knowledge from each of them. So trust me when I say that less is more on fish. Keep the terrific flavor of the halibut as the center of attention in your meal; your stomach will thank you.