macadamia nut

Macadamia nut crusted halibut is one of the easiest elegant seafood dishes to make. You'll feel like you're eating on a tropical island.

Macadamia Nut Crusted Halibut with Fresh Herbs and Coconut Sauce

Cooking oil spray

jalapenos,

coconut milk (not low-fat)

lime juice

tsp salt

halibut

panko breadcrumbs

½ tsp chopped fresh parsley, divided

tsp chopped fresh chives

water

olive oil or coconut oil

tsp black pepper

Preheat oven to 350˚F and place oven rack in center position.

Grease a baking sheet with cooking oil spray. Place jalapeno halves cut side down on prepared baking sheet. Roast in the oven until the skins are bubbly and are charred in some places, about 10 minutes. Remove from oven and transfer to a zip-top bag. Seal and set aside for 10 minutes. Keep the oven on.

In a small saucepan, bring coconut milk to a gentle simmer over medium heat. Cook, stirring occasionally, until thickened and reduced to 1/2 cup, about 20 minutes. Keep warm on low heat.

Add breadcrumbs and nuts to a food processor, and pulse until a crumbly mixture forms. Add mixture to a shallow, wide-mouthed bowl and stir in parsley and chives.

In a shallow bowl, beat the egg and 1 tablespoon water to make an egg wash.

Season both sides of the fish fillets with salt and pepper.

Dredge each fillet in egg wash, then coat completely in the breadcrumb mixture.

Heat oil in a nonstick oven-safe skillet over medium-high heat. Once the oil is hot and shimmering, add fish to pan.

Saute the fish until golden brown on both sides, about 2-3 minutes per side. Transfer pan to the oven and roast for 5 minutes, until fish is cooked through, golden on the outside, and flaky on the inside. Remove from the oven.

While the fish is cooking, peel the skins off the jalapenos. Add jalapenos to a cleaned out food processor or blender along with the reduced coconut milk, lime juice, and 1/2 teaspoon salt. Blend until smooth.

Divide the warm coconut sauce between four plates. Place a halibut fillet on each plate and garnish with freshly chopped parsley. Serve immediately.

This was fantastic! My husband caught a 70 pound halibut off the BC coast. I’ve been making different things but this is off the charts delicious. The next time I make it I will use a touch of cornstarch to thicken the sauce a bit, it didn’t seem to reduce in the 20 minutes. We love heat so the sauce also got some cayenne pepper. So delicious. Thank you for sharing this recipe.

This was amazing! So elegant like at a fine dining experience. Excellent flavors. Definitely worth the calories. The coconut milk takes way longer to reduce....more like 40 minutes but not a deal breaker. Definitely company worthy. Impressive to say the least.

I was looking for a take on Roy Yamaguchi's Macadamia nut encrusted Mahi (which is a staple at his restaurants) and I'm SO GLAD I came across this recipe.  First, I prefer halibut to Mahi.  Second, I wanted something a lot less complex than what he does with the lobster cream sauce...I really wanted focus on the flavors of the macadamias and the fish.  This was absolutely excellent!  We've made it twice now...the jalapeno and lime balance the coconut sauce perfectly.  This also pairs well with jasmine rice and asparagus.   One of our new favorite recipes!

If you haven’t already made this, you are missing out on an experience you’ll never forget! A big 5 stars for this!

I made this as part of our weekly family cook-off (what started as a one-off to have some fun during the pandemic which turned into a weekly challenge). I added ginger (the challenge for the week), and knocked it out of the park and won the challenge. Not only that, but everyone asked for the recipe and My husband asked to make it again for our anniversary next week. This is definitely a new favorite that I can’t wait to whip out to impress and wow guests!

The reviews are spot on. This is a keeper. Everyone loved it. I didn't have macadamia so I used pecans and it was delicious! Not a speck left on the plates. I can't wait to make it again, this time with macadamia nuts. As others mentioned, I also added cornstarch to the coconut milk to hasten the thickening process, although it's not necessary. Thanks so much for sharing!

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all purpose flour

baking soda

salt

(2 sticks) unsalted butter, room temperature

golden brown sugar

sugar

eggs

vanilla extract

cranberries (about 6 ounces)

white chocolate chips (about 8 1/2 ounces)

Epicurious

Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in cranberries, white chocolate chips, and nuts.

For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, spacing 21/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 11/2 inches apart.

Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies. Cool on sheets. Do ahead Can be made ahead. Store airtight at room temperature up to 2 days or freeze up to 2 weeks.

This macadamia nut studded crunch shortbread is coated with dark chocolate.  It is the stuff of vacation dreams.

Hawaiian Shortbread Cookie Recipe

unsalted butter (at room temperature)

confectioners' sugar

tsp vanilla extract

all-purpose flour

macadamia nuts (coarsely chopped)

oz dark chocolate

macadamia nuts (finely chopped)

In the bowl of a mixer using a paddle attachment, or in a large bowl using a hand mixer, cream butter on high speed until smooth.

Add the powdered sugar and vanilla to the creamed butter mixture and beat until smooth. Reduce to low speed, and gradually add the flour and salt, then mix in the 1/2 cup of chopped macadamia nuts.

Shape the cookie batter into a 3 inch diameter roll, then wrap tightly in plastic wrap. We like square cookies, so we used a bench scraper to make a roughly 3 x 3 inch square log with nice square corners. Let the cookie dough roll chill in refrigerator for at least 2 hours and up to overnight.

Alternatively, roll the shortbread dough out to a quarter inch. If you want to make square cookies, shape into a square, and then chill at least two hours and up to overnight.

Preheat oven to 300 F and line two baking sheets with parchment paper or a silicone baking mat.

If you are using the log technique, remove the chilled cookie dough log from the refrigerator and use a sharp knife to cut off 1/4 inch slices.

Otherwise, remove the rolled dough and either use a sharp knife and a ruler to cut into squares, or use a pineapple cookie cutter for Honolulu Cookie Company look alikes.

Place the cookie dough slices on the prepared baking sheet. Repeat, filling second sheet. Bake in preheated oven for 20 minutes until the edges are golden brown. Cool the cookies completely on wire rack.

While the cookies cool, temper the chocolate. Finely chop the chocolate. Place two-thirds of the chocolate in a medium bowl set over a saucepan of simmering water. Make sure the bottom of the metal bowl isn&#39;t touching the water, or the chocolate can get too hot and burn. Place a candy thermometer in the chocolate and stir frequently with a rubber spatula until the chocolate is melted (do not let it get hotter than 120 F for dark chocolate or 105 F for milk or white chocolate).

Remove from heat, add the remaining third of the chocolate a little at a time, letting each bit melt before adding more. Let the chocolate cool to 82 F. If its warmer, keep stirring to cool. If it&#39;s already cooler than 82 F, move on to the next step.

Once the chocolate is at 82 F, place it back over the simmering water. Reheat to 88 to 91 F for dark chocolate or 85 to 87 F for white or milk chocolate. Remove the bowl from the heat once you have reached the right temperature. Spread a small spoonful of the chocolate on a piece of wax paper. If it looks dull or waxy, restart the process. If it dries quickly with a glossy finish, it&#39;s ready!

In that case, quickly dip each cookie in the melted chocolate, then sprinkle with finely chopped macadamia nuts, and then place it on a sheet of parchment paper to set. Do not let the chocolate get below 84 F, or you will need to retemper.

Homemade Macadamia Nut Milk is creamy, 2 ingredients &amp; easy to make! Paleo, GF, Vegan, Keto and Low Oxalate. Best fatty acid profile of any nut or seed &amp; dairy-free.The Keto version has just 1.6g net carbs per serving making it the creamiest, healthiest and most delicious low carb milk. Being homemade (with just 2 ingredients!) means no unhealthy additives, just pure, fresh nutrition. Macadamia nuts are a super source of Vitamin B1!

Homemade Macadamia Nut Milk (Paleo, Gluten-free, Keto, VAD, Vegan & Low Oxalate)

macadamia nuts (raw and unsalted)

vanilla extract (optional (omit for VAD))

sweetener

Vitamin C crystals (optional)

sea salt

Place nuts in a bowl and cover with water and optional Vitamin C. Stir to dissolve. Soak 2 hours if you&#39;re in a hurry, or ideally about 7 hours or overnight. Drain the water off, and rinse well in a strainer.

Place nuts in a blender. Add 4 cups filtered water and pinch of sea salt. Add optional vanilla and sweetener. Blend on high for 1-1/2 minutes. Taste and add more sweetener if needed.

I do not strain mine, but if you&#39;d like to --Optionally, strain: Nest cheese cloth over strainer and a deep bowl, or alternately use a nut milk bag inside a deep bowl. Pour the nut mixture over the cheese cloth or through the nut milk bag. Use a spoon to press out as much of the milk from the nut meal as you can. Pick up the cheese cloth or bag and squeeze out more of the milk with your hands. (Save the remaining nut meal for energy balls, porridge, smoothies etc.)

Pour into storage jar, and refrigerate. Enjoy within 1 week.

Ok thanks, Megan. Would that go for yogurt too, or have you tried it yet?

Thank you, Megan!  I like the story about your sitting under the macadamia nut tree growing up.  
I’m wondering how this would work for yogurt or ice cream, if you could use it as you would canned coconut milk.

I ordered some of the second brand of macadamias, I believe, and look forward to trying to make the milk.  My vitamix is wearing out, but I can still use the dry container for some things.
I have another blender with a glass pitcher that doesn’t seem to have enough power for most solid things.  I use an immersion blender for a lot of things, but it may not be the best for something like this.

These brown butter white chocolate macadamia cookies are nice and crispy on the edges and have a soft, chewy, under-baked center!

White Chocolate Macadamia Nut Cookies

unsalted brown butter (room temperature)

brown sugar

eggs (room temperature)

almond extract

white chocolate chips

unsalted macadamia nuts (chopped)

Using a stand or hand mixer, cream together the brown butter, granulated sugar, and brown sugar until smooth and creamy. Add in the eggs, vanilla extract, and almond extract and beat until the texture is light and fluffy (it should look much paler than before).

Add in the flour, baking soda, and salt and mix until thoroughly combined. The dough should be wet and sticky. Using a wooden spoon or spatula, gently stir in the chocolate chips and nuts until fully mixed in.

Scoop a generous 3 tablespoons of dough and roll into balls. I use a size 20 cookie scoop.

Cover the dough balls and chill in the fridge overnight for best results. If you absolutely can&#39;t wait, just chill it for at least 2 hours. Chilling the dough is super important so that the cookies don&#39;t spread!

Preheat your oven to 350°F and line a light colored baking sheet with parchment paper.

To bake, place 2-3 inches apart on a parchment lined baking sheet. Note: I only bake 5-6 cookies at a time on a half sheet pan because they&#39;re big and will spread out.

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