This is one of my favorite recipes found on one of my all-time favorite recipe sites... 

JustGetOffYourButtAndBake.com ~ I made it the day it was featured ... and 3 times since because it is SO good! My mouth is watering just thinking about it.

Here we have a Hawaiian Crusted Halibut ... but you can use any fish or even chicken because this dish is all in the breading and sauce! Adding macadamias, pistachios or cashews just throws it over the top in texture. It also presents itself as gourmet so it's great for impressing family, friends, lovers, or dates ;) It's simple and delicious!

*Pair it with a nice vegetable and jasmine rice! 

Serves 4-6

Meat (choose one)

Fish fillet (Halibut, Trout, Orange Roughy, maybe Salmon?, something light and fluffy)

Chicken breast fillets

Tofu?

...I am using Halibut :)

Crust

1 cp Saltines crackers (or enough to fully cover the bottom of a dinner plate)

1 cp Panko bread crumbs (or Japanese bread crumbs are great too!)

1/2 cp chopped Macadamia (or Pistachio or Cashews)

1/2 cp flour

1-2 beaten egg

Combine the Panko Crumbs, Soda Cracker Crumbs and the nuts in that same bag.  Mix it all together. Add any other seasonings you might like:  Salt, Pepper, Garlic, Onion powder, etc.

Prepare different plates of flour, egg wash, and crumbs. Dredge each piece of Halibut into the flour, and shake off the excess. Roll each piece of floured Halibut in the egg wash, covering well. Place each piece of floured, egg washed Halibut on a plate of crumbs, and coat all sides.

Set the coated Halibut aside, and heat 2 to 3 tablespoons of oil over medium heat. *I also add a tablespoon of butter. You can’t use butter alone, or it will burn!

To test if the oil is ready:  Throw a few of those Cracker/Panko crumbs into the oil – if it pops and sizzles it’s ready.

Place your Prepared Halibut into the hot oil . . . Carefully! Sizzle about 3 to 4 minutes on each side. Halibut doesn’t take long to cook. 

Brown every side until golden brown. Don’t just brown the top & bottom  - stand it up on it’s ends and brown it as well!

Note:  If you’re not sure that the Halibut is cooked through, simply take a fork and pull down on a corner of the halibut. If it flakes away easily….it’s done. Once the Halibut is all nice and golden and crunchy, I remove any leftover oil with paper towels. Let the Halibut sit in the pan over the lowest heat while you prepare the Lemon Butter SAUCE.

Lemon Butter Sauce

2 tbsp butter or margarine

2 tbsp all-purpose flour

1 tsp parsley flakes

1/4 tsp salt

1/4 tsp Black Pepper

1  1/2 Cups Milk or half & half

Juice from one lemon – Use freshly squeezed lemon juice only (use 1/2 of the lemon if you want a mild lemon taste)

1/4 tsp Onion Powder or you can use garlic powder

1/2 tsp Sugar

In a small saucepan melt butter. Stir in flour parsley flakes, lemon peel, salt, and pepper, onion powder and sugar. Mix well, then Slowly whisk in milk. Cook and stir over medium heat until thickened and bubbly. Add the juice of one lemon and Cook and stir for 1 minute more. 

Place a generous amount of sauce under & over each breaded fillet, and place a fresh lemon slice over the top. If the sauce is too thick for you, simply add more milk or chicken broth to thin.