Wednesday, December 18, 2013

Macadamia Crusted Halibut with Sweet Potato Gnocchi

Macadamia Crusted Halibut
2 pieces of Halibut
3/4 cup macadamia nuts, finely chopped
Salt and pepper
1 egg white
Olive oil
Preheat oven to 400 degrees Fahrenheit.  Season fish with salt and pepper.  Brush top of fish with egg white, dip (top only) into macadamia nuts, pressing them onto fish.  Preheat olive oil in a large skillet (one that can go into the oven) over medium-high heat.  Add fish nut side down and sear for 3 to 4 minutes until golden brown (make sure pan isn't too hot like I did).  Flip the fish and cook 3 minutes more.  Place pan into oven and cook for 8 to 10 minutes until done.

Sweet Potato Gnocchi
1 sweet potato, peeled and cut into small pieces
1 cup arrowroot powder
pinch of salt
1/2 egg (break egg into a bowl and whisk it.  Use only half of the egg)
Preheat oven to 350 degrees Fahrenheit.  Place sweet potato into a pan and cover with water.  Bring to a boil and cook for about 15 minutes until tender.  Drain.  Cool the sweet potatoes and then mash them.  Make sure that all the lumps are gone.  Add salt, egg and mix well.  Slowly add flour and mix the dough until manageable.  Roll them into thin logs with some arrowroot powder on your palms so that it doesn't stick.  Once you have rolled them into logs cut them into equal 1/2 inch bite sized pieces.  Here is a video on how to get the edges on them (I still could use a hands on lesson from a professional).  Line them up on a baking tray lined with parchment paper.  (DO NOT BOIL THESE, they will not stay together and all of the arrowroot powder that you used will thicken your water).  Bake for 10 minutes.  Serve with your favorite sauce.  (I made a simple sauce of canned diced tomatoes and some herbs, cooked it until warm and served over the gnocchi).

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