Pan-Fried Halibut with Coconut, Pecan, & Parsley Crust

• 3 egg whites
• ¼ cup white wine
• 4 halibut fillets
• 1½ cups dried finely shreaded coconut
• ¼ cup pecans, toasted and finely chopped
• 2 tablespoons finely chopped fresh Italian parsley
• 2 teaspoons dulse flakes
• ¼ teaspoon cayenne pepper
• 3 tablespoons (or more) olive oil

Mix egg whites and wine in a wide, flat-bottomed bowl. Soak fillets in wine mixture while preparing the tartar sauce and breading. Mix coconut, pecans, parsley, dulse flakes, and cayenne pepper in another shallow bowl. Prepare tartar sauce.

Heat oil in saute pan over medium heat. Remove fish from wine-egg white mixture and gently shake off excess. Place fillet in shreaded coconut mixture and turn to coat other side, pressing coconut into fish. Add to saute pan and cook for two to three minutes on each side. Serve with tartar sauce.

Mayonnaise (adapted from NT)
Makes about 1 pint

• 3 egg yolks
• 1½ teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon whey
• generous pinch of salt
• pinch of freshly ground white pepper (black is fine, too, but the mayo
• will have black flecks in it)
• 1 cup sunflower oil or a mix of olive oil and another mild-flavored oil
• ½ teaspoon paprika

Start with all ingredients at room temperature...or at least the eggs and oil. Process first six ingredients in food processor for 1-2 minutes, until slightly thickened. With the processor running, slowly
add oil in a very thin stream--practically drop-by-drop at first. You can begin pouring the oil a little more quickly after adding about half of it. Once you have added all the oil, taste the mayonnaise...you may want to add a little more lemon, mustard and/or salt. Let sit out at room temperature for 7-8 hours, then refrigerate. Keeps for one month.

Tartar Sauce

• ½ cup lacto-fermented mayonnaise
• 2 tablespoons diced lacto-fermented pickles
• 1 tablespoon capers
• 1 tablespoon raw cider vinegar
• 1 teaspoon coarse-grained mustard

Mix all ingredients together in a bowl.

Author was a Weston A. Price member.
Recipe is NTP approved.