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SERVES 4
PREP TIME 25 Minutes
COOK TIME 20 Minutes
Halibut & Macadamia Crust
4 fresh halibut fillets (6–7 oz each) can substitute with rockfish
¾ cup roasted macadamia nuts, finely chopped
¼ cup panko breadcrumbs
2 tbsp melted butter
1 tbsp Dijon mustard
1 tsp honey
1 tsp lemon zest
½ tsp sea salt
¼ tsp white pepper
2 tbsp olive oil
Scallion Rice
1 cup jasmine rice
2 cups water or seafood stock
3 scallions, finely sliced
1 tbsp butter
½ tsp sea salt
Chili-Garlic Broccoli
2 cups broccolini or broccoli florets
2 cloves garlic, minced
1 tsp chili flakes (adjust to taste)
1 tbsp sesame oil
1 tbsp soy sauce
Hamakua Ali‘i Mushroom–Sake Reduction
1 cup Hamakua Ali‘i mushrooms (or shiitake), sliced
½ cup sake
½ cup fish or vegetable stock
2 tbsp butter
1 tsp soy sauce
1 tsp honey
1 tsp rice vinegar
1. Prepare the Rice
Rinse jasmine rice under cold water until clear.
Combine rice and water in a saucepan and bring to a boil.
Reduce heat to low, cover, and simmer 15 minutes.
Remove from heat, fold in butter, scallions, and salt. Keep warm.
2. Make the Macadamia Crust
Combine chopped macadamia nuts, panko, lemon zest, salt, and pepper.
Mix melted butter, Dijon, and honey in a small bowl.
3. Cook the Halibut
Preheat oven to 400°F.
Heat olive oil in an oven-safe skillet over medium-high heat.
Season halibut lightly with salt and pepper.
Sear fish 2 minutes per side until lightly golden.
Brush tops with Dijon mixture and press macadamia crust onto the fish.
Transfer skillet to oven and roast 6–8 minutes until halibut flakes easily.
4. Prepare Chili-Garlic Broccoli
Heat sesame oil in a sauté pan.
Add garlic and chili flakes, cooking until fragrant.
Toss in broccoli and sauté 3–4 minutes until bright green and tender.
Finish with soy sauce.
5. Make the Mushroom–Sake Reduction
Sauté mushrooms in a small saucepan until lightly browned.
Add sake and simmer until reduced by half.
Add stock, soy sauce, honey, and vinegar.
Reduce until slightly thickened.
Whisk in butter for a silky finish.
Plating
Place a mound of scallion rice in the center of the plate.
Lay the macadamia-crusted halibut alongside.
Add chili-garlic broccoli for color and contrast.
Spoon the Hamakua Ali‘i mushroom–sake reduction around the fish.
Serve immediately.
