This is a recipe I created for a main meal entree that can be enjoyed while camping or anytime! Halibut filets are adaptable for cooking or baking in a variety of ways including: sauteeing in a pan on the stovetop, cooking in a pan on a portable grill… or baking in a convection oven. Many cooking options while camping or traveling in your RV. The panko and macadamia nut crust add the crunchy taste while the soy coconut ginger sauce adds a tang and helps seal in the moisture of the fish filet.
Serves 2 -3
1 lb halibut filet
1/4 cup light soy sauce
1/8 cup honey
1/4 cup canned coconut milk
1/2 tsp dry ginger powder
pinch powdered cayenne pepper
1/4 cup panko bread crumbs
1/4 cup macadamia nuts, finely diced
1 tbsp olive oil (if saute’ fish)
coconut oil spray (if baking in convection oven)
- Lightly rinse halibut filet and pat dry.
- In a medium bowl combine soy, coconut milk, honey, powdered ginger and cayenne pepper. Stir to combine. Set aside.
- On a cutting board, dice macadamia nuts. Combine panko and macadamia nuts, set aside.
- Cut fish into portion sizes, dip the filets 1 at a time into the soy coconut milk mixture then into the panko macadamia nut mixture, set aside.
- To saute’ on a grill or stovetop: Heat a saute’ pan with a tablespoon of olive oil over medium heat until oil is warm. Add fish filets and cook 5-6 minutes on each side, until the fish internal temperature reaches 145 degrees F. Take off heat immediately and serve.
- To bake in a convection oven: Preheat oven to 350 degrees F. Place fish filets in a 6″ x 6″ casserole dish that has been lightly sprayed with coconut oil. No olive oil needed using this cooking method. Bake for approximately 17 minutes until the internal temperature of the halibut reaches 145 degrees F. Remove from oven immediately. Plate and serve.
My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/smallkitchenbigflavorsblog.wordpress.com