Broadway Grill Restaurant | San Francisco Bay Area - Burlingame,CA | Bar and Grill

Halibut Filet Crusted in a Citrus Macadamia Nut Breading, Sautéed Golden Brown and Served over with Sweet Mango & Papaya Salsa... "nice blend of flavors. crusted outside...very tender fish. papaya relish was a perfect compliment...sweet but not too sweet. ".

4 6- to 7-oz. Halibut Filets
1 cup Macadamia Nuts-crushed
3/4 cup Panko (Japanese bread crumbs)
2 Eggs
1 Tbsp. Water (mixed with eggs)
Flour for dredging
Peanut Oil for sautéing
Seasoning Salt

Place macadamia nuts and panko in food processor bowl fitted with a work blade. Using pulse, crush nuts and panko together until you achieve a medium coarseness. Do not over grind nuts or you will extract oil. Beat eggs with water until smooth. Heat a large saute pan or skillet on medium-low to medium heat. Lightly season halibut, dredge in flour, shake off excess then dip in egg mixture, then place in macadamia nut mixture and coat well. Press nuts on and lightly shake off excess. Add oil to pan and place halibut in pan. Let brown 3 to 4 minutes then turn over. Continue cooking halibut until golden brown on both sides-approximately 6 to 8 minutes total time. If using thick filets (one inch or more), finish cooking in a 350 degree F oven for 7 to 10 minutes. Serves 4.

Mango & Papaya Salsa-Hawaiian Style
1 Papaya-peeled, seeded and cut into small H-inch pieces
1 Mango-peeled, seeded and cut into small H-inch pieces
3 Tblsp. Sweet Chili Sauce
1 can Papaya Nectar (11.5 oz. can)
1 tsp. Mint Flakes-crushed
2 tsp. Chopped Pickled Ginger
1/4 tsp. Salt
Place cut fruit into a mixing bowl, add all other ingredients and mix well. Let set two hours. Can be made up to five days in advance. Serve at room temperature or just warm (do not let boil-fruit will fall apart).