- 2 halibut steaks
- 1 egg yolk
- butter
- juice of 1/2 a lemon
- sea salt
- white pepper
- 2 oz. macademia nuts, crushed
- 2 tbsp dry sherry
- olive oil
- 1 tbsp parsley, minced
- Combine the egg, 1 tbsp melted butter, and the juice of 1/4 of a lemon.
- Brush the fish with the mixture and then season both sides with sea salt and white pepper.
- Press the fish into the crushed nuts.
- Heat 1 tbsp of olive oil in a non-stick skillet. When it is hot, add the fish.
- Cook for 4 to 5 minutes on each side.
- Add the sherry and then set it alight.
- Once the alcohol has burnt off, remove the fish and stir in the parsley.
- Add 1 tbsp of butter and the juice of 1/4 of a lemon.
- Serve the fish with the sauce from the skillet.