Hendry’s Macadamia-Crusted Halibut with Pineapple Beurre Blanc
Ronnie and I went to Santa Barbara in Summer 2023 for our Baby Moon and I can’t wait to go back. It had everything we love, all in one spot — great food, great people, great adventures. It was actually on this trip, we were inspired to get our pizza oven. The perfect mix of places to relax and feel like you are decompressing and getting away, with just as many places to feel like you are in the mix of things, part of the action, and on an endless adventure. One of our favorite stops while we were there was The Boathouse at Hendrys, where the food was so good I ended up with sauce on my nose, and where we had the best Halibut of our lives — a dish that has been living rent free in our minds since we left.
The menu reads “Macadamia Crusted Halibut with baby bok choy, potato pancake, and a pineapple butter sauce. $34.95”
While I can’t deliver the ambiance of this gem of a place, we’re going to try and make the recipe every bit as delicious as the real thing!
Note - timing is everything on this recipe so you can serve the fish, potato pancake and the halibut hot all at once. Tasha and I have been working on this recipe together and think it’s best to prep everything first, getting your bok choy, and potatoes to their final stages first. Then, your Halibut and finally, while that is finishing up cooking, do your sauce, fry up your potato pancake and then everything will get done together at about the same time. Be patient with yourself if you are trying this for the first time!
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Serves 4
What You'll Need
For the Halibut
4 halibut fillets (6–8 ounces each)
Kosher salt and freshly ground black pepper
1 tbs all-purpose flour
1¼ cups roasted macadamia nuts, coarsely chopped
½ cup panko breadcrumbs
1 tbs lemon zest
½ tsp kosher salt
4 tbs butter, melted
2 tbs coconut milk
1 tbs neutral oil
1 tbs butter
For the Pineapple Beurre Blanc
1 small shallot, minced
1 bay leaf
1 sprig fresh thyme
3 whole black peppercorns
¼ cup white wine vinegar
¼ cup dry white wine
¼ cup pineapple juice (fresh is best)
1½ cups (3 sticks) cold unsalted butter, cut into cubes
Kosher salt
Freshly ground black pepper
1 tbs chopped fresh dill (optional)
How to Make
First, make the beurre blanc.
In a small saucepan, combine the shallot, bay leaf, thyme, peppercorns, white wine vinegar, white wine, and pineapple juice.
Bring to a gentle simmer over medium-low heat and cook until the liquid reduces to about 2 tablespoons. The mixture should be concentrated and slightly syrupy.
Reduce the heat to low.
Whisk in 2 cubes of cold butter until nearly melted.
Continue adding the remaining butter one piece at a time, whisking constantly and allowing each piece to melt before adding the next.
Do not let the sauce boil. If it becomes too hot, remove the pan from the heat while continuing to whisk.
Once all of the butter has been incorporated, strain the sauce through a fine-mesh sieve.
Season with salt and pepper to taste. Stir in the dill, if using.
Transfer to a thermos or place over barely warm water to keep warm while you prepare the fish. Do not simmer or boil or the sauce may break.
Next, prep the halibut.
Pat the halibut completely dry with paper towels.
Season generously with kosher salt and pepper and let sit for 15–20 minutes. This helps the fish retain moisture and improves flavor.
Meanwhile, preheat the oven to 400°F.
Now, make the crust.
In a shallow bowl, combine the macadamia nuts, panko breadcrumbs, lemon zest, and kosher salt.
In a separate bowl, stir together the melted butter and coconut milk.
Brush the top and sides of each halibut fillet with the butter mixture.
Press the macadamia mixture firmly onto the top of each fillet, creating an even crust.
Lightly dust the bottom of each fillet with flour.
Time to cook the halibut.
Heat a large oven-safe skillet over medium-high heat.
Add the neutral oil and 1 tablespoon butter.
When the butter is melted and lightly foaming, place the halibut crust-side down in the skillet.
Cook for 2–3 minutes until the crust is lightly golden brown.
Carefully flip the fish.
Transfer the skillet to the oven and roast for 6–10 minutes, depending on thickness, until the fish reaches an internal temperature of 125–130°F.
The fish should be opaque and flake easily with a fork.
Finally, plate and serve.
Allow the halibut to rest for 3–5 minutes.
Spoon a generous pool of pineapple beurre blanc onto each plate.
Place the halibut on top of the sauce.
Finish with a squeeze of fresh lemon and a sprinkle of fresh dill, if desired.
Serve immediately.
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