Unboring cashew crusted halibut looks gourmet and is easier to make that you think. This Eat by Color recipe is pretty simple. The hardest thing to locate for most will be fresh halibut. I got lucky as a local family has a son that is exported fresh fish from Alaska to the Midwest. I got a fair deal on fresh halibut.
1 lb of Halibut Filets
2 Cups of Panko
8 oz of Cashews
Handful of Almonds (literally all I had left in the kitchen so I tossed them in to the mix :-))
4 TBS of Parmesan Cheese (I used the stuff in the green can as I forgot to buy some fresh)
1 TSP each of Rosemary, Thyme, and Oregano
1 TBS Butter
Run the cashews and almonds through the food processor. I used the pulse button and got carried away as I ended up with more a powder blend than a nice chunky mix. Live and learn I guess. Mix the panko, nuts, parmesan and spice in a bowl. Wash the halibut. Pour the panko nut mix onto a plate. Mine was a bout a 1/4 inch deep on the plate. Then press the fish onto the mix. Flip and do the same thing. Now there are some recipes that call for dipping the fix in eggs, milk, or some combo there of. The way I did it was lower on calories and fat. Since the panko nut mix stuck just fine to the fish I see no reason to do it any other way.
I melted 1 TBS of butter in a cast iron oven safe pot. Heat the oven to 350. Place fish in cast iron pot and bake for 15-20 minutes. Since ovens vary you may need to bake longer or at a high temp. The fish will flake apart when done.
Optional serve with roasted red potatoes and a white sauce.
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