We had the pleasure once again of dining at the Riverhorse on Main In Park City and meeting Chef Seth Adams. The offerings are so sophisticated and quality is predictable, but I could not have predicted this Chef: young, handsome and totally engrossed in ensuring perfection of every meal.
He shared the recipe for the Macadamia Nut Crusted Alaskan Halibut:
7 oz. filet per person
Breading is a mixture of sourdough bread crumbs, macadamia nuts, parsley, salt and pepper. Sautéed in olive oil and finished in the oven.
The halibut was served with a Mango Chutney of chopped mangoes, Thai chili garlic sauce, fresh parsley. Also on the plate was a lemon Beurre Blanc of olive oil, shallots, lemon juice, cream, butter, salt, white pepper and cayenne pepper. Herbed mashed potatoes included basil, chives and parsley with, my guess, some butter and cream.