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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Tzatziki Sauce

Makes: Approx. 3 cups


  • 3 cucumbers, peeled and cut into 1/4 in. pieces
  • Salt
  • 1 cup plain, whole-milk Greek yogurt
  • 3 Tbsp. olive oil
  • Juice from 1/2 a lemon
  • 1 clove minced garlic
  • 1/4 cup chopped mint


In a medium bowl, toss the diced cucumbers with a few generous pinches of salt.  Firmly squeeze the cucumbers several times with your hands in order to release the excess water.  Drain.

Add the yogurt, olive oil, lemon juice, and garlic to the cucumbers, and mix well.  Season with salt.  Stir in the mint just before serving.

Additional Tips:

  • This sauce smells super garlicky.  Lest it pollute the delicate tastes of your other fridge foods, store the tzatziki in an airtight container.
  • Tzatziki (without the mint) can be made up to 3 days ahead of when you want to use it.  Simply add the mint right before serving.
  • Goes great on gyros (find the recipe here!) and is also delicious when used as a dipping sauce for pita chips!

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