- 2 (5 to 6-ounce) fresh halibut fillets
- 1 cup roasted, crushed macadamia nuts
- 1/2 cup Panko breadcrumbs
- 1 tablespoon freshly ground pepper
- 1/2 cup all-purpose flour
- 2 eggs
- 1/4 cup vegetable oil
- 1/2 cup Lemon Butter Sauce
- 1/4 cup Major Grey’s Chutney
Combine the nuts and breadcrumbs and blend well. Place on a large plate or in a pie pan. Season the flour with the salt and pepper, and place on a second plate or pan. Beat the eggs with a tablespoon of water or milk, and place in a third dish or pan. Arrange the 3 plates in a row in front of you, beginning with the seasoned flour, next, the eggs, and then the roasted Macadamias.
First, dip the fillets in the flour, coating thoroughly and shaking off the excess. Next, dip the fish into the egg mixture, allowing the excess to drip off.
Finally, roll the fillets in the nuts, pressing them in firmly to ensure that the fish is thoroughly coated. Pan-fry the fillets 3 to 4 minutes per side in oil over medium-high heat. Remove the fillets and allow them to drain briefly on paper towels. Place them on your serving dishes. Combine the butter sauce and the chutney, and pour over the halibut.
