Halibut with Macadamia Nut Crust

Here is our recipe for Halibut Macadamia.
We used fresh Halibut in 6-8 oz filets. We seasoned our fish with salt and pepper and then dredged in Coconut Flour, Egg and then into our crushed Macadamia Nuts. We used coconut flour to keep our recipe gluten free, but also it adds a very nice flavor to this tropical dish.
We sautéed the Halibut in a little avocado oil and butter to get the outside crust nice and browned. We then placed our fish in a 300 degree oven while we made a Beurre Blanc.
our classic beurre blanc is made with minced shallots, dry white wine, lemon juice and white wine vinegar. We reduced the liquid to 2-3 tablespoons, drained the liquid from the shallots and added 1/2 stick of butter while stirring constantly.
The fish was garnished with the beurre blanc and served.

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