Scrumptious Macadamia Nut-Crusted Halibut with Pepper Jelly

Halibut is topped with a sauce featuring butter, flour, coconut milk, pineapple juice and Zack's Habanero Pepper Jelly.

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  • 4 Halibut filets
  • 1 cup Flour
  • 2 Eggs
  • 3 Tbsp. Water
  • 2-3 cups Macadamia nuts, roasted
  • 2 Tbsp. Vegetable oil
  • 2 Tbsp. Butter
  • 2 Tbsp. Flour
  • 1 can Coconut milk
  • 1 can Pineapple juice
  • As desired Zack's Habanero Pepper Jelly


  1. Dredge filets in flour. Coat floured filets with egg wash (beaten egg and water).
  2. In a food processor, grind roasted macadamia nuts until it is a mixture slightly coarser than breadcrumbs.
  3. Add oil to saute pan and fry filet on 1 side for about 2 minutes. Flip filet and insert into 350 degrees F oven for 10 minutes per inch of filet.
  4. In the meantime, melt butter in a saucepan. Add flour and whisk in coconut milk, pineapple juice and Habanero Pepper Jelly. Bring to boil. Reduce to simmer and cook until thickened.
  5. To Serve: Pour some coconut sauce on a plate. Placed filet on top of coconut sauce. Garnish filet with another spoonful of Habanero Pepper Jelly. Top with ground macadamia nuts.