Macadamia Crusted Halibut with Lemon Cream Sauce – A Gourmet Delight

 

 If you’re looking to up your dinner game, this Macadamia Crusted Halibut with Lemon Cream Sauce is a showstopper. The buttery, flaky halibut is coated in a crunchy macadamia nut and panko crust, and then baked to perfection. Paired with a velvety, rich, tangy lemon cream sauce, this dish brings restaurant-quality flavors to your kitchen. The contrast of textures — crisp crust, tender fish, and silky sauce — makes every bite unforgettable. Plus, it’s ready in under an hour, making it ideal for both busy evenings and dinner parties.

Whether you’re a seafood lover or just craving something new, this dish delivers on flavor and sophistication. Do what I did and pair it with roasted asparagus and garlic mashed potatoes for a complete meal. Serve the sauce in a small pitcher for guests to drizzle themselves, ensuring the crust stays crunchy. I used these and they were absolutely perfect.  I have to tell you that this was so good that, embarrassingly, I made yummy sounds when I was eating it. 

 

Macadamia Crusted Halibut with Lemon Cream Sauce

 1 stick (½ c.) butter
2 c. roasted salted macadamia nuts
1 c. panko breadcrumbs
¼ t. garlic powder
1 T. dried parsley
4 boneless, skinless halibut fillets

For the Lemon Butter Sauce:
 1 stick (½ c.) butter
 1/3 c. heavy cream
  Juice of 1 large lemon
  Pinch of salt and pepper

Preheat oven to 350°F.

Pulse the macadamia nuts in a food processor until crumbly. Do NOT over process the nuts, the goal here is crumbly in order to maintain some texture in the crust.

In a medium bowl, combine the nuts, panko, garlic powder, and dried parsley.

Place 1 stick of butter in a 9” x 13” casserole dish and melt it in the oven as it preheats (about 6-7 minutes).

Remove the casserole dish with melted butter. Dip each halibut fillet in the butter, then dredge in the macadamia nut mixture to coat evenly, be sure to do front and back, and all sides.

Place the coated fillets back in the casserole dish. Bake in the center of the oven for 25-35 minutes, or until the fish is tender and flakes easily with a fork.

While the fish bakes, prepare the lemon butter sauce. In a medium saucepan, melt 1 stick of butter over medium heat. Add the heavy cream and lemon juice, whisking to combine. Season with a pinch of salt and pepper. Heat until slightly thickened, then keep warm over low heat.

Serve the halibut immediately, drizzling the lemon butter sauce over the top at the table to keep the crust crisp.

This Macadamia Crusted Halibut with Lemon Cream Sauce is a luxurious yet approachable dish that’s sure to become a favorite. Try it for your next dinner, and let the flavors speak for themselves!

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