Macadamia Crusted Lingcod with Thai Green Curry Sauce

This incredible recipe for Macadamia Crusted Lingcod is one of my all-time favorite fish recipes! Flavorful, delicious, and perfectly balanced.

Prep Time 10

Servings servings

Calories 467kcal

Finely chop the macadamia nuts ona cutting board.
Get out your fish filets, pat them dry with a paper towel and cut them into 4 ounce portions.
Cut your bell peppers, onions, and cilantro and set aside.
Salt your fish and then coat them on all side with the chopped macadamia nuts, by pressing down lightly into the chopped nuts.
Get out 2 medium sized pans and put them on the stove and preheat your oven to 350 degrees at the same time.
In the first pan, on medium-low heat, add the coconut milk, honey, green curry paste, cream, ginger paste, and olive oil. (The pan with the sauce needs to be oven-safe.)
Mix it all together and then add the bell pepper and onions.
Once that is done, place the other pan over medium heat.
Once the pan gets hot, add in your pieces of fish and let cook for about three minutes per side, or until golden brown on each side.
While the fish is cooking, frequently stir the sauce.
Once all sides of the fish are browned, gently transfer the pieces of fish into the pan with the sauce.
Place the pan with the fish and the sauce into the oven on the middle rack, close the door and let it cook for 8-10 minutes.
Pull from the oven and test the fish for doneness by putting a fork through it.
This fish is cooked through when the fork easily slides through the whole filet without any resistance.
Plate the fish on top of some steamed rice and sauce and serve hot.