If you’re craving a dinner that feels gourmet without demanding hours in the kitchen, this Macadamia Nut Crusted Halibut is the kind of recipe that makes people pause mid-bite. It’s crunchy, buttery, naturally gluten-free, and packed with protein, all wrapped in bold flavors from roasted jalapeños, coconut milk, and fresh herbs.
It’s one of those dishes that looks like it came from a high-end coastal restaurant, but truly anyone can make it at home. And if you’re following keto, low-carb, or high-protein eating, this one fits right into your routine.
In The Balanced Plate : Healthy Recipes With Keto Alternatives, I designed each recipe to bring nourishment and flavor into harmony, and this halibut is a perfect example of how simple ingredients can transform into something unforgettable.
Why You’ll Love This Macadamia Nut Halibut
- Crispy, golden crust from roasted macadamia nuts
- Tender, flaky halibut that cooks in under 30 minutes
- Naturally gluten-free (no flour needed!)
- Keto-friendly with just 10g net carbs per serving
- A creamy jalapeño coconut sauce that adds restaurant-level flavor
Ingredients You’ll Need
For the Fish
- 4 (6 oz) halibut fillets, skinless
- 1/2 cup roasted macadamia nuts
- 1/2 cup panko breadcrumbs
- 2 tbsp fresh chopped parsley
- 1 tbsp fresh chopped chives
- 1 egg
- 1 tbsp water
- 2 tsp avocado oil
- Salt & pepper to taste
For the Coconut Jalapeño Sauce
- Cooking spray
- 4 jalapeños, seeded and halved
- 1 cup coconut milk
- 1 tsp fresh lime juice
- 1/4 tsp salt
How to Make Macadamia Nut Crusted Halibut
1. Roast the Jalapeños
Preheat your oven to 375°F. Spray a baking sheet with cooking spray and place the jalapeños cut-side down. Roast for 10 minutes, or until the skins blister. Set aside.
2. Make the Coconut Sauce
Simmer the coconut milk in a small saucepan for 15 minutes, reducing it slightly. Keep warm on low heat.
Once the jalapeños cool, peel off the skins. Add jalapeños, reduced coconut milk, lime juice, and salt to a blender. Blend until creamy and smooth.
3. Prepare the Crust
Pulse macadamia nuts and breadcrumbs in a food processor until crumbly. Transfer to a bowl and stir in parsley and chives.
4. Coat the Halibut
Whisk egg and water in a separate bowl. Season halibut fillets with salt and pepper, dip in egg wash, then fully coat in the nut mixture.
5. Cook the Fish
Heat avocado oil in a skillet over medium heat. Add halibut and sauté until golden. Transfer skillet to the oven and cook for 7–10 minutes, until flaky.
6. Plate & Serve
Spoon the jalapeño coconut sauce onto the plate and nestle the golden halibut on top. Serve immediately.
Nutritional Information (Per Serving)
Calories: 568
Fat: 42g
Saturated Fat: 24g
Total Carbohydrates: 12g
Fiber: 2g
Sugar: 1g
Net Carbohydrates: 10g
Cholesterol: 124mg
Protein: 37g
This meal is high-protein, low-carb, and keto-friendly while still delivering bold, satisfying flavors.
Recipe Tips & Variations
✔ Fish options: Halibut is perfect here, but cod, sea bass, or salmon also work beautifully.
✔ Nut swap: Macadamias give a buttery taste, but pistachios or almonds are great alternatives.
✔ Spice level: Leave some seeds in for extra heat.
✔ Make it dairy-free: This recipe is naturally dairy-free, no changes needed!
What to Serve With Macadamia Nut Halibut
- Roasted asparagus
- Lemon-garlic cauliflower mash (keto!)
- Cucumber avocado salad
- Coconut-lime sautéed green beans
These sides keep it light, fresh, and perfectly balanced.
Final Thoughts
This Macadamia Nut Crusted Halibut is one of those dishes that makes healthy eating feel exciting again; crunchy, creamy, flavorful, and unbelievably easy to make. If you’re looking for more recipes like this, you’ll find 100+ more inside my cookbook, The Balanced Plate – Healthy Recipes With Keto Alternatives, each one crafted with nutrition, balance, and bold flavor at the center.
Tags: macadamia nut crusted halibut recipe, healthy halibut dinner keto, low carb halibut recipe, gluten free seafood recipes, coconut jalapeño sauce halibut, baked halibut with nut crust, seafood keto recipes, The Balanced Plate cookbook recipe, Chef Monika L Jensen recipes
