Macadamia Halibut Bowl

Serves: 2
Prep Time: 25 minutes

Cook Time: 40 minutes
Calories: ~750 per bowl

A golden-crusted halibut that crunches, flakes, and melts all at once. Paired with punchy mango salsa, soulful Cuban black beans, and Starr’s coconut rice redemption arc, this bowl brings bold island flavor and a five-star finish.

Ingredients

Build the Bowl	-
1/2 cup	Macadamia Nuts, chopped
1/2 cup	Panko Bread Crumbs
2 tbsp	Chives, chopped
1/2 lb	Halibut, fresh from the butcher
1/2 cup	Sweet White Miso
1 tbsp	Dijon Mustard
1 tbsp	Honey
1/2 cup	Butter, melted
1/2 cup	Cuban Black Beans
1 cup	Coconut Rice
1/2 cup	Mango Salsa
1/4 cup	Cilantro Chili Bitchin' Sauce
Mango Salsa	-
1 large	Mango, peeled & diced
1	Red Bell Pepper, diced
1	Jalapeno, diced
1/2 small	Red Onion, diced
1/2 cup	Cilantro, chopped
1	Lime, juiced
1/8 cup	Flaky Salt
To taste	Chopped Mint
Coconut Rice	-
3 cups	Long Grain Rice
1 tbsp	Garlic, minced
1/2 cup	Carrot, julienned
1/4 cup	Green Onion, chopped
1 1/2 tbsp	Ginger, minced
1 tbsp	Butter
1 can	Coconut Milk
1 can	Water (same can as coconut milk)
Cuban Black Beans	-
1/2 small	Red Onion, chopped
2 cloves	Garlic, chopped
1/2	Red Bell Pepper, chopped
1 tsp	Cumin
1 tsp	Oregano
1 tsp	Salt
1 can	Black Beans
Splash of	Red Wine Vinegar

Method

Build the Bowl!

1. Get nutty:
Finely chop macadamia nuts and mix with panko and chives in a shallow dish.

2. Slather & dip:
In a bowl, combine miso, dijon, honey, and melted butter. Generously slather the halibut with the mixture, embrace the mess. Press each filet into the nutty coating until fully covered on all sides.

3. Bake it golden:
Place halibut on a parchment-lined baking sheet and bake at 400°F for 15–20 minutes, until crust is crisp and fish flakes with a fork.

4. Build your bowl:
Spoon rice and beans into your bowl in equal parts. Add a generous scoop of Cilantro Chili Bitchin’ Sauce over the top.

5. Top it off:
Lay your halibut filet across the center. Add mango salsa on either side. Drizzle with extra Bitchin’ Sauce and finish with a sprinkle of chopped mint.

6. Cheers:Raise a glass and dig in. This one’s worth savoring.

Mango Salsa:

Combine all ingredients in a bowl and squeeze in lime juice last. Stir gently and let it sit so flavors can party.

Coconut Rice:

Add rice, garlic, coconut milk, and water to a 9x13” baking dish. In a small pan, lightly sauté carrot, green onion, ginger, and butter until softened. Sprinkle veggies over rice (don’t stir), cover with foil, and bake at 375°F for 40 minutes.

Cuban Black Beans:

Sauté onion and garlic in olive oil until translucent. Add red pepper and spices, cook a bit longer. Stir in beans and a splash of vinegar. Simmer for 10 minutes 'til flavors meld.