Simply bite into it for a real snacking treat. Great to use in desserts especially cookie dough, ice cream, and pie crusts, it can even be caramelized.
Macadamia nuts can also be paired with other bitter foods to complement the taste. They are even made into more healthy by-products such as macadamia oil, macadamia butter, macadamia flour, or macadamia milk. They are also a creative addition as an ingredient for baking and cooking.
Halibut in Macadamia Crust
1 cup bread crumbs
4 halibut fillets (4 ounces each)
3/4 cup macadamia nuts
1/3 cup all-purpose flour, sifted
3 tbsp canola oil
A bit of water
Salt and pepper
In a blender, mix the bread crumbs, the macadamia nuts and season with a little salt and pepper, pulse until nuts are finely chopped. Place in a bowl.
In another bowl, whisk the egg with a teaspoonful or two of water.
Place sifted flour in another bowl.
Dip the halibut fillets first in the bowl of flour, then in the egg mixture, and finally, the nut mixture.
Heat canola oil in a pan over medium heat.
Cook the fillets on each side until golden brown in color.
Pair with your favorite veggie or top your favorite sauce.
Serve and enjoy!
Macadamia nuts have a very high content of monounsaturated fatty acids, heart-healthy fats, which aid in lowering the level of bad cholesterol. They also contain flavonoids, plant metabolites that convert into antioxidants.
They are particularly rich in vitamin B1, a nutrient that plays a role in the prevention of complications of diabetes; manganese, and copper with a good dose of calcium, phosphorous, iron, zinc, vitamin B6, vitamin B3, B2, and B5; plant-based protein and dietary fiber.
- -100% Vitamin B1 (Daily Value per 100 g serving)
- -31% Dietary Fibre
Storage: Store in an airtight sealed bag in a cool dry place. For best quality, refrigerate after opening.
Shelf life: 1 year unopened in the refrigerator, 6 months after opening.