On a trip to Maui several years ago, Leonard Wilson recommended we eat at the Edelweiss, a delightful restaurant housed in an enchanting Swiss chalet and nestled in the Waimea mountains. As I remember and my memory isn’t what it used to be, it was on Route 19 near Kamuela.
When we arrived at the Edelweiss, we learned they did not have a printed menu. Instead, a charming female dressed in a dirndl recited the entire menu from memory. It was amazing! The menu was quite long and extensive, and it took her several minutes to recite all the offerings. The entrée that enticed my taste buds the most—and there were many interesting dishes—was Macadamia Nut Encrusted Ono with a Lemon Caper Sauce. Now, it is difficult to find ono in my neck of the woods, so when I want to recreate this delightful evening, I substitute with halibut.
Following is my take on Macadamia Nut Encrusted Ono with a Lemon Caper Sauce. And, although Leonard is no longer with us, I am grateful he recommended the Edelweiss to us. FYI, the food was definitely neither Swiss nor German.
This is the perfect recipe to add a Hawaiian flair to your dinner table!
Macadamia Nut Encrusted Halibut Fillets
Serves 4
For the halibut fillets:
½ cup macadamia nuts, chopped
1 cup panko breadcrumbs
½ tablespoon dried parsley
2 tablespoons butter, melted
⅛ teaspoon salt
⅛ teaspoon large grind black pepper
½ cup flour, or more if needed
3 egg whites, lightly beaten until foamy
4 boneless, skinless halibut fillets, about 1 ½ to 2 inches thick
Preheat the oven to 400 degrees F. In a medium, flat bowl, place nuts, breadcrumbs, parsley, butter, salt, and pepper and stir to combine until the breadcrumb mixture is evenly coated in butter.
In a flat bowl, place flour. In a flat bowl, place egg whites. Dip halibut fillets into flour, shaking off any excess. Dip fillets into egg whites to coat, letting any excess drip off. Place fillets in the breadcrumb mixture, coating the top, bottom, and sides. Place fillets on a baking sheet.
Bake halibut for 20 minutes. Transfer to a serving platter and serve with Lemon Caper Sauce on the side.
For the Lemon Caper Sauce:
8 tablespoons butter, melted
2 to 3 teaspoons capers, drained
2 teaspoons minced garlic
2 teaspoons lemon zest
4 tablespoons lemon juice, freshly squeezed
2 tablespoons white wine
2 teaspoons fresh parsley, finely chopped
Salt to taste
Large grind black pepper to taste
In a small saucepan, melt butter over a low heat. Add capers, garlic, lemon zest and juice, wine, and parsley. Stir to combine. Season to taste with salt and pepper. Serve Lemon Caper Sauce in a separate bowl to spoon over fillets.
Tips on selecting fish fillets and steaks: Fillets and steaks should have firm, elastic flesh and a moist, fresh appearance. Avoid fish with browning around the edges. Fillets and steaks should not have separated from the bones. If kept too long in the case, fillets will separate.
When pressed, the flesh of fresh fish should spring back. It should be almost translucent with no evidence of bruising or reddening. Avoid buying fish packaged in liquid. They deteriorate more quickly.
Tips on storing fresh fish: The best fish is the freshest, no more than 2 to 3 days out of the water. Therefore, I always buy fresh fish the same day I use it. Fish will keep 1 to 2 days in the refrigerator. Once cooked, fish will keep for 3 to 4 days in the refrigerator.
Carol Ann
Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market and award-winning Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.
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