• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Celebration Generation
  • About
  • Recipes
  • Life
  • Shop
  • Costuming
  • Spandex
  • Gluten-Free
  • Autism
menu icon
go to homepage
search icon
Homepage link
  • About Us
  • Recipes
  • Life
  • Shop
  • Costuming
  • Gluten-Free
  • Autism
  • Contact Us
  • Frequently Asked Questions
  • Media
  • Join us on Social Media - Food

    • Facebook
    • Instagram
    • Pinterest
  • Join us on Social Media - Costuming, Etc

    • Facebook
    • Instagram
    • Twitter
  • ×

    Home » Recipes » All Recipes

    Cashew Crusted Halibut Recipe

    Published: Feb 8, 2021

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

    Sharing is caring!

    • Yummly
    • Reddit
    • Email
    • Tweet
    • Share
    • Tumblr
    Jump to Recipe -

    Cashew Crusted Halibut with Mango Salsa and Coconut Rice is not only gorgeous to look at, it's easy to make, super tasty, AND gluten-free!

    A generous portion of cashew crusted halibut steak is shown on top of a bed of coconut rice. It is topped with brightly coloured mango salsa.

    As I’d mentioned in an earlier post, one of the lifestyle changes we’ve adopted over the past year as been joining a CSF - Community Supported Fishery.

    We’d been seeing too many noses in the grocery store we normally bought fish from, and had drastically altered our grocery habits. The CSF - Skipper Otto - seemed a great way to continue to have good quality fish, without the risk.

    It’s been great! We’ve had some of the best tuna we’ve ever had in our lives, cod cheeks... it’s been fun to see what comes up in the offerings!

    Last time around, we splurged on a piece of halibut... and then I spent a few months twiddling my thumbs over what I wanted to do with it!

    A shrink wrapped package of Skipper Otto halibut. A man's face and bio is pictured on the label.

    I’d had a surprisingly good cashew crusted halibut steak many years ago in Minnesota, so cashew crusting was high on my list.

    The other option was to go with a simple and elegant lemon dill sauce... which I saw as being more of an almond crust accompaniment.

    This past weekend, I finally decided: BOTH.

    I’m posting both recipes today: Almond Crusted Halibut with Lemon Dill Sauce, and this one: Cashew Crusted Halibut with Mango Salsa and Coconut Rice.

    A cell phone photo of a serving of cashew crusted halibut with mango salsa on top. Part of the fish has been flaked away, showing the meaty white interior.

    Crappy cell phone photo, yes.. but look at that meaty texture! I love halibut!

    This recipe comes together quickly and easily. It’s elegant, hearty, and inherently gluten-free!

    About the Crust...

    The “crust” is less crust, and more just a coating for texture and flavour.

    I like the flavour of the cashew flour - and the seasonings added - as-is, though it doesn’t crisp up as much as other coatings do.

    If you’d like a bit more crunch, here are a couple variations you can do:

    1. Cut the flour with some panko, sesame seeds, and/or freshly grated parmesan cheese.

    All of these options work well with the flavours in the dish, they’ll just dilute the almond flavour a bit.

    2. Pan sear the fish before baking.

    As I was making 2 dishes and already making a huge mess in the kitchen, I chose to skip a pan sear. If I was just doing a single version of a halibut recipe, I’d probably go ahead and add the sear in.

    Whether you tinker with the crust, sear the fish or not... this is a spectacular dish, especially when topped off with the mango salsa, and served with the coconut rice. YUM!

    Enjoy!

    A generous portion of cashew crusted halibut steak is shown on top of a bed of coconut rice. It is topped with brightly coloured mango salsa.

    How to Make Cashew Crusted Halibut with Mango Salsa and Coconut Rice

    Preheat oven to 350 F, Line a small baking sheet with parchment paper.

    Coconut Rice:

    Measure rice into a wire strainer, rinse well.

    A two part image showing an opened can of coconut milk with a spoon in it, and a rice cooker with rice, water, and coconut milk in it.

    Be sure to stir your can of coconut milk before measuring it!

    Add rice, coconut milk, and water to a rice cooker. Cook rice according to manufacturer’s directions.

    Once the rice is in the cooker, start preparing your Halibut:

    Cashew Crusted Halibut:

    Mix together cashew flour, garlic powder, onion powder, salt. Set aside.

    A bowl of casjew flour is pictured with seasonings measured on top of the cashew.

    If Halibut is in one piece, cut into 2 steaks. Ideally, you’ll want them to be 1" or more in thickness.

    Pat halibut pieces dry with some paper towel, season salt and pepper.

    A two part image showing two seasoned halibut steaks on the top image, and a halibut steak lightly brushed with mayo on the bottom pic.

    Brush all sides of halibut pieces lightly with mayo, then roll in cashew mixture.

    A two part image showing a halibut steak in a bowl of cashew flour, and the coated halibut steak on a baking sheet lined with parchment paper.

    Place crusted halibut on prepared baking pan.

    Place halibut in the oven, set the timer for 15 minutes (18 minutes if the fish is more than 1.5" thick). Once the fish is done cooking, it’ll flake easily.

    Once the halibut is in the oven, start making the salsa:

    Mango Salsa:

    Place mango, red pepper, onion, avocado pieces, and cilantro into a medium bowl.

    A two part image showing a bowl of chopped mango, red pepper, red onion, and cilantro on top, and a cutting board with lime zest and two lime halves on the bottom.

    Zest and juice the lime into the bowl, gently toss to coat everything.

    Season with salt, to taste.

    A close up view of a glass bowl of mango salsa. Mango, red pepper, avocado, red onion, and chopped cilantro is shown.

    Cashew Crusted Halibut with Mango Salsa and Coconut Rice is not only gorgeous to look at, it's easy to make, super tasty, AND gluten-free!

    Serving:

    Once rice is fully cooked, fluff with a fork. Season with salt, to taste.

    Fluffy white rice is shown inside a rice cooker.

    Divide rice among serving dishes, place a halibut steak on top, top with mango salsa.

    Serve immediately.

    A generous portion of cashew crusted halibut steak is shown on top of a bed of coconut rice. It is topped with brightly coloured mango salsa.

    More Fish & Seafood Recipes

    Fan of fish and seafood recipes? Here are a few more for you!

    Ahi Tuna Crudo
    Almond Crusted Halibut with Lemon Dill Sauce
    Basic Seafood Risotto
    Crab Rangoon Pizza
    Jambalaya
    Gluten Free Fish & Chips
    Marie's Low Country Boil
    Pepper Crusted Tuna with Wasabi Cream Sauce
    Phyllo Crab Triangles
    Seafood Mousse
    Smoked Salmon Pizza
    Tuna Mango Poke

    A generous portion of cashew crusted halibut steak is shown on top of a bed of coconut rice. It is topped with brightly coloured mango salsa.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

    Well, the published nonsense, anyway!

    A generous portion of cashew crusted halibut steak is shown on top of a bed of coconut rice. It is topped with brightly coloured mango salsa.

    A generous portion of cashew crusted halibut steak is shown on top of a bed of coconut rice. It is topped with brightly coloured mango salsa.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 1 vote

    Cashew Crusted Halibut with Mango Salsa and Coconut Rice

    Cashew Crusted Halibut with Mango Salsa and Coconut Rice is not only gorgeous to look at, it's easy to make, super tasty, AND gluten-free!
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Main Course
    Cuisine: Seafood
    Servings: 2 People
    Calories: 1206kcal
    Author: Marie Porter

    Equipment

    Baking Sheet
    Parchment Paper

    Ingredients

    Coconut Rice:

    • 1 cup Jasmine Rice
    • 1 cup Coconut milk the type from a can
    • 1 cup Water
    • Salt to taste

    Halibut:

    • ⅔ cup Cashew flour
    • ¼ teaspoon Garlic powder
    • ¼ teaspoon Onion powder
    • ¼ teaspoon Pepper
    • ¼ teaspoon Salt
    • 12-16 oz Fresh Halibut
    • Salt and Pepper
    • Mayonnaise

    Mango Salsa:

    • 1 Mango peeled and chopped
    • ½ Red bell pepper chopped
    • ¼ cup Red Onion Chopped
    • 1 Avocado Peeled and Chopped
    • 2 tablespoon Finely Chopped Cilantro
    • 1 Lime
    • Salt

    Instructions

    • Preheat oven to 350 F, Line a small baking sheet with parchment paper.

    Coconut Rice:

    • Measure rice into a wire strainer, rinse well.
    • Add rice, coconut milk, and water to a rice cooker. Cook rice according to manufacturer’s directions.
    • Once the rice is in the cooker, start preparing your Halibut:

    Halibut:

    • Mix together cashew flour, garlic powder, onion powder, salt. Set aside.
    • If Halibut is in one piece, cut into 2 steaks. Ideally you’ll want them to be 1" or more in thickness.
    • Pat halibut pieces dry with some paper towel, season salt and pepper.
    • Brush all sides of halibut pieces lightly with mayo, then roll in cashew mixture.
    • Place crusted halibut on prepared baking pan.
    • Place halibut in the oven, set the timer for 15 minutes (18 minutes if the fish is more than 1.5" thick). Once the fish is done cooking, it’ll flake easily.
    • Once the halibut is in the oven, start making the salsa:

    Mango Salsa:

    • Place mango, red pepper, onion, avocado pieces, and cilantro into a medium bowl.
    • Zest and juice the lime into the bowl, gently toss to coat everything.
    • Season with salt, to taste.

    Serving:

    • Once rice is fully cooked, fluff with a fork. Season with salt, to taste.
    • Divide rice among serving dishes, place a halibut steak on top, top with mango salsa.
    • Serve immediately.

    Notes

    Note: Nutritional info is calculated based on ALL ingredients, but you won't use all of the cashew flour mix, and will likely have leftover salsa as well.

    Nutrition

    Calories: 1206kcal | Carbohydrates: 122g | Protein: 52g | Fat: 61g | Saturated Fat: 28g | Cholesterol: 83mg | Sodium: 448mg | Potassium: 2179mg | Fiber: 13g | Sugar: 20g | Vitamin A: 2358IU | Vitamin C: 98mg | Calcium: 122mg | Iron: 9mg

    Related posts:

    A close up view of a batch of frogmore stew: Red potatoes, corn on the cob, shrimp, and sausage. Marie's Low Country Boil Recipe Pepper crusted tuna with wasabi cream sauce. The tuna steak has been cooked rare, sliced up, and fanned out on the plate before being topped with the sauce. Pepper Crusted Tuna Close up view of a moroccan spiced lamb burger with a green spread, a goat cheese spread, and beet slices on it. Lamb Burgers Balsamic Glazed chicken breast, with peacjes and basil on top, green beans on the side. One Pan Balsamic Chicken with Peaches and Basil
    « Almond Crusted Halibut
    Best Coleslaw Recipe EVER! »

    Reader Interactions

    Trackbacks

    1. Ventures in the News - Feb 10, 2021 - SheEO says:
      February 11, 2021 at 2:20 pm

      […] Generation shared a couple of halibut recipes made with Skipper Otto […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Marie Porter


    Evil Cake Overlord, All -Around Kitchen Badass!

    More about me →


    Join us on Social Media - Food

    Facebook logo, a white F on a blue background. Instagram icon - a stylized white camera image on blue background. Pinterest Logo - White on red background.

    Join us on Social Media - Costuming, etc

    Facebook logo, a white F on a blue background. Instagram icon - a stylized white camera image on blue background. Twitter logo - a white stylized bird icon on an aqua background.

    More Than Poutine: A Uniquely Canadian Cookbook.
    Learn to sew with spandex

    Most Recent Posts

    • A slice of Reese's Pie, topped with chopped up mini peanut butter cups and Reese's Pieces. It's sitting in front of the rest of the pie.
      Peanut Butter Pie
    • A plate of homemade everything bagels.
      Everything Bagels
    • A plate of garden veggie bagels.
      Veggie Bagels
    • A close up photo of a serving of cottage pie.
      Shepherd's Pie

    We'd love to have you subscribe to our newsletter!


    META

    Site Admin

    Logout

    Entries Feed

    Comments Feed

    Footer

    About

    • About Us
    • Privacy Policy
    • Frequently Asked Questions
    • Contact
    • Media

    Newsletter

    • Sign Up

      for emails and updates

    Our Other Blogs

    • Autism Rants
    • Beyond Flour
    • Low Carb Hoser
    • Spandex Simplified

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme