Macadamia Crusted Halibut Oven Roasted Asparagus Spicy Mango Salsa, Ponzu Sauce, Coconut Sticky Rice

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I made just the macadamia nut halibut and used plain rice with store bought mango salsa. It was fridge to table in 30 minutes. My tip is to NOT use a coffee grinder to break up the nuts. I accidentally made macadamia nut butter. I hate to drag out my food processor, second try with a meat tenderizer worked great.

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I have made this dish a few times, always with great feedback from my guests. However, I have modified quite a bit. I now use pecans, which I think are more tasty than the macadamia nuts, and I also double the amount of pecans. I have also made this dish with Mahi Mahi with great results. The fresher the fish, the better.

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This was very easy to make and very tasty.

I did not do the Rice since we were already having some Coconut Shrimp.

Once thing I will change is to make the salsa without the Peppers but that's only because I would prefer it as a non spicy addition with the fish.

We will do this one again.

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I made this last night for some guests that were in town. It was a hit. I did make a few changes...

The ponzu sauce was good but a little runny so I added a little corn starch mixed with dashi to thicken it up. I also added some sugar because I thought it was a little tart. I didn't make the dashi from scratch but found instant dashi at the asian market. It tasted just as good.

I didn't use all the garlic oil for the aspargus because it was not needed. I also didn't use the garlic chips because I over fried them. I probably used a total of 3 tablespoons and it was just enough to roast the asparagus.

Next time I will only cook the halibut for 7-8 minutes. I cooked it for the full 10 minutes and it was a bit overcooked.

The salsa was excellent. The only thing I would do differently next time is to make more. It paired really nicely with the coconut sticky rice.

Definitely add salt, sugar, and pepper to the coconut sticky rice. It gives it a sweet and salty taste that makes it delicious.

Overall...it was a little time consuming with all the prep work. Next time...I will prepare the sauce, salsa, and garlic oil the day before. I'd definitely make this again. Happy Eating!!!

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I wont be making this recipe again, it was too time consuming to make and the flavors didn't come together.

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This was wonderful, all my guests loved it. The salsa looked like quite a bit of work, so I got bristol farms mango salsa and added more red onion and jalapenos. Everything matches perfetly.

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I tried this recipe out on some friends I was entertaining and it was pretty easy and oh so tasty

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This recipie is quite good, but be careful. For me the cooking time for the nut coated side of the fish was less than stated. The fish came out moist and delicious. Also I found that my local grocery store chain (Safeway had a tropical fruit medely in the produce department. This was composed of cubed pinapple, mango and papaya. Otherwise the salsa would have been a real pain! I only tried the fish and salsa parts of this recipie.