Macadamia Crusted Halibut

Come experience the delightful blend of flavors of my Macadamia Crusted Halibut, featuring tender halibut fillets coated with a delightful macadamia nut crust and served with a flavorful sweet chili sauce! This hassle-free oven-baked dish brings the taste of a restaurant-quality meal to your dinner table in no time. It’s an easy, healthy option that promises to impress without the fuss, making it perfect for any occasion!

Macadamia crusted halibut with sweet chili sauce topped with freshly chopped parsley, side view.

Why I Love This Recipe

As a seafood someone that loves to eat seafood, I absolutely love my Macadamia Crusted Halibut recipe! It’s a delightful way to enjoy fresh halibut, as tender fillets are encased in a golden-brown crust of macadamia nuts, then baked to perfection! What truly sets my dish apart is my homemade sweet chili sauce, a secret ingredient borrowed from my beloved Sweet Thai Chili Mahi Mahi and Sweet Chili Chicken recipes. I crafted this sauce to add a perfect balance of sweetness and spice to complement the nutty crust and flaky fish!

Made using my proven fish crusting technique from my Sesame Seared Ahi Tuna recipe, this dish is easy to make and delivers restaurant-quality taste at home. If you’re craving a simple yet indulgent baked halibut dish that’s both healthy and delicious, this recipe is for you! So why wait? Dive in and make this delicious dish today!



  • Halibut Fillet – fresh or frozen boneless halibut fillet no more then 1 inch thick.
  • Roasted Macadamia Nuts – lightly salted and Roasted Macadamia Nuts. 
  • Salt – sea salt preferred.
  • Black Pepper – ground.
  • Sweetener – use your preferred sweetener.
  • Sriracha – Asian style chill sauce.
  • Ketchup – regular ketchup.
  • Garlic Powder – ground in a bottle.
  • Thickener – corn starch slurry, Xanthan Gum for low carb, or thickener of choice.

Fish Substitutions

When it comes to fish substitutions, other white-fleshed varieties can be used as alternatives. Options like Rock Cod, Mahi Mahi, Swordfish, and Grouper provide similar textures and flavors.

Sweet chili sauce in a bowl.

Essential Kitchen Equipment


Step 1 Pat dry halibut fillets with a paper towel, season with salt and black pepper, apply the macadamia crust, and bake at 400°F for 10-15 minutes.

Halibut fillets seasoned with salt and black pepper with a macadamia nut crust on a baking sheet.

💡 Prepping Halibut Pro Tip

When prepping halibut fillets, if you notice uneven thickness, a pro tip is to Fold the Thin Parts Over to create a Uniform Thickness. This ensures that all the fillets bake evenly.

🧂 Seasoning Pro Tip

For optimal seasoning, it’s recommended to Season from High Above to achieve Even Distribution. This technique helps ensure that the seasoning covers the fish evenly.

🌡 Internal Temperature Check

Ensure the halibut reaches an internal temperature of 135°F. This temperature indicates thorough cooking, ensuring the fish is properly cooked and safe to consume.

Step 2 Next, prepare the sauce by combing water, sweetener, Sriracha, ketchup, and garlic powder in a small saucepan under medium heat and bring to a soft boil. Add your thickener of choice and stir until thickened.

Sweet chili sauce in a skillet.

🥄 Corn Starch Pro Tip

If using Corn Starch Slurry as a thickener, prepare a mixture of 1 Tablespoon of Corn Starch and 2 Tablespoons of Water in a mixing bowl. Gradually add this mixture to your sauce until it reaches the desired thickness.

Step 3 Spoon the sauce mixture on a dish and place crusted baked halibut on top. Garnish with fresh parsley if desired.

Baked macadamia crusted halibut served with a sweet chili sauce.

Recipe Variations

For those craving a crunchier texture, consider trying a variation of my crusted halibut by substituting the macadamia nuts with panko bread crumbs. This alternative, known as Panko Crusted Baked Halibut, offers a delightful contrast in texture while still delivering the same delicious flavor.

Pairing Recommendations

To complement my Macadamia Crusted Halibut, serve it alongside a green salad dressed with Japanese Ginger Salad Dressing for freshness. For a comforting addition, offer a bowl of Tom Yum Soup or Coconut Tom Kha Gai Soup. To refresh your palate, enjoy Thai Iced Tea as a beverage option.

Halibut fillet on a wooden cutting board.

Frequently Asked Questions

Can I prepare the macadamia crust in advance?

Yes, you can prepare the macadamia crust ahead of time and store it in an airtight container until ready to use.

Does a macadamia crust require an egg dredge?

If you are baking like this recipe, the macadamia nuts will stick without issues. If pan frying or deep frying, you may need an egg dredge to serve as a binder.

Can I grill the halibut instead of baking it?

Grilling the halibut is possible, but it may be challenging due to the delicate macadamia crust. You'll need to use a cast iron grill to maintain an even temperature of around 350°F (177°C) throughout the grilling process.


Macadamia crusted halibut with sweet chili sauce topped with freshly chopped parsley, side view.

Storage Tips

To store leftovers, transfer them to an airtight container and place them in the refrigerator. When stored properly, the leftovers will maintain their freshness and flavor for 5 to 7 days.

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Watch How To Make It

Macadamia crusted halibut with sweet chili sauce topped with freshly chopped parsley, side view.

Macadamia Crusted Halibut

Savor the delectable flavors of my Macadamia Crusted Halibut recipe. This seafood delight features tender halibut fillets coated in a golden-brown crust of crunchy macadamia nuts. Perfectly complemented by a homemade sweet chili sauce, this dish promises a restaurant-quality experience in the comfort of your own home.
5 from 4 votes
Course: dinner, Lunch, Main Course
Cuisine: Worldwide
Keyword: macadamia crusted halibut
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Print Recipe
Calories: 350kcal


Baked Halibut

  • 1/2 lb Halibut Fillet
  • 1/2 Cup Macadamia Nuts roasted
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper


  • 3 tbsp Water
  • 5 tsp Sweetener your preferred sweetener
  • 2 tsp Sriracha
  • 1 tbsp Ketchup
  • 1/2 tsp Garlic Powder
  • 1/16 tsp Xanthan Gum or thickener of choice


  • Gather all the ingredients.
    Ingredients used to make a macadamia crusted halibut recipe on the counter top.
  • Preheat oven to 400F.
    Oven being preheated to 400F.
  • Use a food processor to crush down macadamia nuts for 5-10 seconds. Note - do not over blend as you want some of the nut texture in the crust.
    Macadamia nuts chopped in a food processor.
  • Pat dry the halibut fillet with a paper towel and season with salt and pepper. Transfer the seasoned fillet to a baking sheet lined with parchment paper or a non-stick baking mat and carefully pat the crushed macadamia nuts on top of the fillet.
    Halibut fillets seasoned with salt and black pepper with a macadamia nut crust on a baking sheet.
  • Bake the halibut fillet in the center of the oven for 10-15 minutes until the internal temperature is 145F. Note - cooking time will vary depending on fillet thickness.
    Halibut fillets being baked in the oven.
  • Prepare sauce combining water, sweetener, sriracha, ketchup, and garlic powder in a saucepan and bring to a soft boil. Once boiling, add in thickener of choice and mix until thickened. Remove from heat.
    Sweet chili sauce in a skillet.
  • Pour chili sauce on plate and place baked halibut on top.
    Baked macadamia crusted halibut served with a sweet chili sauce.


Calories: 350kcal | Carbohydrates: 6g | Protein: 24g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 20g | Cholesterol: 56mg | Sodium: 317mg | Potassium: 637mg | Fiber: 3g | Sugar: 2g | Vitamin A: 99IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg
*Values Based Per Serving
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