Macadamia Encrusted Halibut with Tropical Salsa

Serves: 2


  • 2 (8 oz.) fillets halibut, skin removed
  • 1/2 cup macadamia nuts
  • 1/8 cup flaked coconut
  • 1 egg
  • Juice from 1/2 lime
  • 1/4 cup white wine
  • 1 tsp. salt
  • 1 tsp. pepper

Tropical Salsa

  • 1, 8 oz. can crushed pineapple
  • 1 peach
  • Juice from 1/2 lime
  • 1 Tbsp. sugar
  • 1 tsp. salt
  • 2 Tbsp. chives
  • Pepper


Preheat oven to 350 degrees Fahrenheit.  Finely chop the macadamia nuts and coconut, and set aside.  In a small bowl, whisk together the egg, salt, and pepper.

Dredge the halibut fillets in the egg mixture.  Roll the fillets in the coconut-macadamia mixture until they are completely covered.  Pour enough of the white wine into a small baking pan to cover the bottom and place the halibut into the pan.  Squeeze the juice from 1/2 a lime over the fillets, and garnish with chives, if desired.  Bake for 20 minutes.

While the halibut is baking, cut the peach into bite-sized pieces.  In a small bowl, combine the peach, pineapple, lime juice, sugar, chives, salt, and pepper to taste.

When the fish is flaky and its nut coating is lightly browned, remove from the oven.  Top with the tropical salsa, serve, and enjoy!

Additional Tips:

  • Try making the salsa with mango instead of peach for even more tropical flavor!
  • If you don’t have white wine readily available, you can use chicken broth instead.

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Koldewyn Fried Shrimp

Serves: 8-10


  • 1-2 lbs. large or jumbo shrimp, peeled and deveined
  • 2 qts. vegetable oil

Dry Mix

  • 3/4 cup flour
  • 1 cup Instant Ralston (see helpful items below)

Wet Mix

  • 1 cup flour
  • 1/2 tsp. baking soda
  • 1 1/2 cups water


Butterfly the shrimp by cutting nearly through the center of each shrimp to lay it out flat.  Wash well, and soak in salt water for 30 minutes (if desired).  Drain.

Fill a large pot or deep fryer with the vegetable oil and begin heating over medium-high heat or according to fryer instructions.  Heat until the oil is 375 degrees Fahrenheit.

In a shallow pan, combine the 3/4 cup flour and the instant Ralston to make the dry mix.  In a separate bowl, mix together the remaining 1 cup flour, baking soda, and water to make the wet mix.

Once the oil is up to temperature, you may begin the process of frying the shrimp.  Roll each shrimp in the dry mix, then dip in the wet mix, and then place in the hot oil.  The best way to do this is in batches of 3-4 shrimp, for about 5 minutes per batch.  Deep fry until each shrimp is golden brown, and is cooked through.  Cooking times will vary based on the number of shrimp per batch, and the size of the pot in which they’re being fried.

Additional Tips:

  • Serve these shrimp with a sauce made of equal parts ketchup and mustard.  It might sound overly indulgent, but this sauce is literally the best!
  • As far as I know, you can only buy instant Ralston online.  I’ve included it in the helpful items section below for easy access.  This is the secret ingredient that makes these fried shrimp so amazing!  Don’t skip out on it!
  • Make sure you dip the shrimp in the dry mix first, and then the wet mix!  It’s counter intuitive, I know, but it works!
  • BE WARNED: Once you get a taste of this fried shrimp, you will never be able to eat fried shrimp anywhere else ever again!


This is the first time I’ve written a history in association with one of my recipes, and it’s only because Koldewyn Fried Shrimp is one of my family’s most cherished secrets.  Legend has it that this recipe originated with my great-great-aunt Lillian.  Supposedly, the recipe came from a famous fish restaurant located on the coast of California in the 1950’s.  It has been passed on through subsequent generations of the Koldewyn family since that time.  Enjoy!

Helpful Items: