Cashew Crusted Halibut 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!

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!

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.

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!

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.

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.

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.

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.

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

Serve immediately.

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:

Marie's Low Country Boil Recipe Pepper Crusted Tuna Lamb Burgers One Pan Balsamic Chicken with Peaches and Basil