Friday, September 13, 2013

Coconut Macadamia Nut Halibut with Pineapple Tahini Salsa

Last night I made a healthy Halibut dinner with the leftover coconut and macadamia nuts from my recent Pineapple Macadamia Nut Deliciousness. It was yummy and, most importantly, the kids liked it, too.

1 cup macadamia nuts
shredded coconut

For the Salsa:
red onion
1 lemon
1/2 cup raw tahini
1 tsp maple syrup
1 Tbs apple cider vinegar
salt to taste

First preheat the oven to 350 and roll the halibut in the shredded coconut to coat.

Use a blender or food processor and grind the macadamia nuts into a paste to top the fish with. Then pop in the oven for 15-20 minutes or until the top is golden brown and the fish flakes nicely.

While the fish is cooking you can make the salsa. Finely chop the pineapple, onion, and cilantro. Sorry I am not one for measurements, but this picture is a good reference for the ratio needed. 

Next add half the juice of one lemon to the tahini and mix thoroughly. Then add the pineapple, onion, and cilantro. Lastly add the remainder of the lemon juice to thin it out slightly. 

 Finally add a touch of olive oil and using a fork mix until smooth. 

And there you have it. Enjoy!

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