Coconut Macadamia Halibut Bites
One of the few things I crave from my pre-gluten-free-days, are good old-fashioned deep-fried Fish and Chips. Halibut fish that is. I never was a fan of Cod but love me some Halibut.
This recipe for Coconut Macadamia Halibut Bites more than satisfies that craving. Even better, I know I can safely eat this ‘breaded’ fish without suffering from killer heartburn and migraines and all those other nasty symptoms I would get from eating anything with gluten in it.
As you can probably tell, these Halibut Bites make me happy … almost down right giddy! They’re easy to prepare and freeze well, so I always double the recipe and tuck some away for a quick fix on another day.
Here I chose to serve the Halibut Bites with a sweet Piña Colada Dipping Sauce and a side of Kale Slaw but we often skip the dip and have the fish with Roasted Potato Wedge Fries. Add a drizzle of White Balsamic Vinegar (instead of Malt Vinegar which has gluten), and there you go … one craving satisfied!
Gluten Free | Grain Free | Dairy Free | Refined Sugar Free | Real Food | Paleo
- 1 extra-large egg
- 1/4 Cup raw macadamia nuts, coarsely ground (I used my mini-food chopper)
- 1/2 Cup unsweetened shredded coconut
- 1/4 Cup arrowroot starch
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp red curry paste (optional)
- 2 Tbsp fresh cilantro, chopped, or 1 tsp dried cilantro (optional)
- 1 lb fresh halibut fillet, cut into strips or bite sized nuggets
- 2 Tbsp virgin coconut oil, melted (to drizzle on fish before baking)
- Preheat the oven to 400˚F. Line a baking sheet with parchment paper.
- Lightly beat the egg in a medium bowl; set aside.
- In a shallow bowl, or if you prefer to do it ‘Shake and Bake’ style, using a large plastic bag, add the macadamia nuts, coconut, arrowroot, salt, pepper, curry paste and cilantro (if using). Stir, or shake contents until blended.
- Cut halibut filet into strips or bite size nuggets.
- Dip the halibut pieces in the egg and then coat with the coconut/macadamia mixture. Press coating in lightly to ensure fish is fully covered. Place coated pieces of fish on prepared baking sheet. Once all of the fish pieces are coated and on the baking sheet, evenly drizzle with melted coconut oil. Note: I wouldn't recommend skipping this last step. The oil adds much needed moisture and helps with the browning. You can use butter instead of oil.
- Bake 15-20 minutes, flip the fish pieces over after about 10 minutes. Fish should be golden brown on the outside and tender and flaky on the inside. Serve immediately.
To see a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
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