‘Tis the season for halibut, and Eddie V’s in Scottsdale Quarter is ready to celebrate the first fish of the season. (Alaskan halibut season commences March 15.) To get the mouths of home cooks (and their lucky dinner guests) watering, Eddie V’s Executie Chef Tom Harvey has provided the following halibut recipe–and a few fun fishy facts.
Sautéed Halibut with Macadamia Crust
8 oz each (1-inch thick) Halibut
4 oz of Clarified Butter
½ cup of Macadamia Nuts, crushed
½ cup of Panko
½ cup of Flour
4 oz of Buttermilk
2 Tablespoons of Salted Butter
1 each lime, peeled and cut into filets
1 each orange, peeled, cut into filets
1 each pink grapefruit, peeled, cut into filets
2 teaspoons of chives
Combine macadamia nuts and panko and pulse in a food processor for 3 seconds. Season halibut with salt and ground white pepper. Dredge in flour, then buttermilk, then macadamia mix. Sauté halibut in clarified butter until golden brown on both sides. Add to a “medium doneness” – approximately 4 minutes on each side. When fish is done, remove to hot serving plates. Pour off remaining butter from pan and wipe with a clean towel. Add salted butter to pan and cook until golden brown. Pour hot brown butter over and around fish. Garnish with citrus filets and chives. Serve immediately.
Did you know…
Halibut are among the largest fish in the sea and the largest of all the flatfish? They can grow to more than 8 feet long and weigh 700 pounds.
Smaller halibut, less than 20 pounds, are often called “chickens”?
Halibut is an excellent source of high-quality protein and minerals?
Note: Image seen is not product of featured recipe.
Since it's time to put away the egg nog and mulled cider, we need to fill the void--and this signature margarita from SOL Cocina at Scottsdale Quarter will do just the trick.