Macadamia Nut Crusted Halibut

The Fish Hopper, Monterey

Serves 4

4-5 oz. fresh halibut
2 Tablespoons vegetable oil
1/2 cup macadamia nuts, finely chopped
1/2 cup Panko bread crumbs
2 sweet potatoes, cut into wedges and then blanched
1/2 cup flour
2 eggs
1/2 cup milk
1/2 cup maple syrup
1/2 cup brown sugar
2 Tablespoons butter

Citrus Sauce
1 cup pineapple juice
1 cup orange juice
3 oz. butter, melted
3 oz. flour
1 cup heavy cream
1.2 cup sugar

Heat oven to 350 degrees. Place blanched sweet potato on a nonstick ovenproof pan. Pour syrup over them and add butter and sugar. Bake for 10-15 minutes until browned.

Mx together the nuts and bread crumbs. Mix together the eggs and milk. Coat the fish with flour, then dip it in the egg mixture, then coat it with the nut mixture.

Heat the oil in an ovenproof skillet over high heat. Sear the fish until browned on all sides. Place pan with halibut into the preheated oven and bake for 6-10 minutes,or until cooked.

Citrus Sauce
Heat the juices in a sauce pan and reduce to 1/2 cup. Put aside. Place butter in a sauce pan, add flour. Cook well- add cream and bring to a boil.
Add reduced juice and sugar, stir thoroughly to combine.

To Serve:
Place the potato wedges on the plate and top with the Macadamia Halibut. Finish with
the citrus sauce.
Serve with Mango Papaya Relish