Oven-fried macadamia crusted fish served with a refreshing orange and sun-dried tomato salsa with basil and kalamata olives.

Macadamia Crusted Fish with Tomato-Citrus Salsa

Macadamia Crusted Fish:

1/2 cup butter

3/4 cup all-purpose flour
1/2 cup chopped raw macadamia nuts
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3 tablespoons water
1 large egg white, lightly beaten
6 (4-ounces each) any firm, mild white-fleshed fish such as halibut, ling cod, etc.

 

Tomato-Citrus Salsa:

1/2 cup coarsely chopped orange segments
1/4 cup sun-dried tomatoes in oil, drained and chopped
1/4 cup pitted, chopped kalamata olives
3 tablespoons finely chopped red or white onion
2 tablespoons slivered fresh basil leaves or 2 teaspoons dried basil leaves
1 tablespoon oil from tomatoes
Salt and freshly ground pepper to taste

1. Heat oven to 400°F (205°C).
2. For Macadamia Crusted Fish: Melt butter in a large baking pan; remove and set aside.
3. In shallow dish, combine flour, nuts, thyme, garlic, salt and cayenne pepper; mix well.
4. In second shallow dish, beat water and egg white with fork until frothy.
5. Dip halibut fillets in egg mixture, then in flour mixture; repeat a second time.
6. Place fish in the melted butter in pan, turn once to coat both sides with the melted butter.
7. Bake 10 to 12 minutes, or until fish flakes easily when tested with fork.
8. For Tomato-Citrus Salsa: In small bowl, stir together all ingredients. Serve with the salmon.

Makes 6 servings.