DIRECTIONS
Chop the macadamia nuts in a food process until minced. In a medium bowl, combine the nuts, breadcrumbs, garlic, parsley, a pinch of salt & pepper, and the melted butter. Gently toss with a fork until everything is evenly coated in butter.
Line 3 pie plates or flat open dishes in a row on your working space. Place the flour in dish #1. Place the beaten egg whites in dish #2. Place the nut/breadcrumb mixture in dish #3. Place a large cookie sheet at the end of the line.
Dip each halibut filet one at a time into the flour. Shake off the excess flour and gently turn over inside the egg whites to coat. Let the excess egg drip off and then place into the breadcrumb mixture. Use a spoon to cover and coat the fish with the breadcrumbs. Be sure to coat the top, bottom, and all sides. Gently transfer the coated fish to the baking sheet. Repeat with remaining fillets.
Store the fish in the fridge until you are ready to cook dinner. Up to 8 hours ahead of time.
FOR A CRISPY COATING:
Remove the fish from the fridge when you start to preheat the oven to 425 degrees. Let it slowly come to room temperature while the oven heats.
Transfer the fish to a clean room-temperature baking sheet just before placing it in the oven. (If the pan is chilled, the fish will steam and the bottoms will be soggy.)
Bake the halibut for 15 – 20 minutes until opaque and flaky.
TO PREPARE THE SAUCE:
While the fish bakes, melt the butter over medium heat in a medium-sized sauce pan. Add the cream and lemon juice and whisk to combine. Add a pinch of salt & pepper to taste. Heat until slightly thickened and keep warm over low heat until the fish is ready.
Serve the lemon butter cream sauce in a small pitcher for drizzling over the fish at the table or the crust on the fish will get soggy.
