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Tammy McAfee

Culinary Resource Coordinator at Central Market Poulsbo

Tammy started dinner-party clubs in the late 1980s with other couples where the goal was to cook new types of food, enjoy an evening with friends and get some feedback. She is passionate about finding new ingredients and products to experiment with – guilt free! Her favorite aspect of the Resource Center is introducing customers to simple concepts - “It’s empowering for those who didn’t grow up cooking to learn some techniques,” she said. 

Serve over a bed of fluffy jasmine rice and tender baby bok choy.

Not a halibut fan? Don't hesitate to sub in fresh cod. A crisp white wine also makes an excellent pairing.

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Halibut in Orange Coconut Sauce with Macadamia Nuts


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  • 2 8-ounce halibut fillets
  • 1 tablespoon olive oil
  • 1/3 cup chopped shallots
  • 1 clove garlic, minced
  • 1/2 cup orange juice
  • Pinch saffron
  • Sprig fresh tarragon
  • 2 tablespoons orange liqueur
  • 1/3 cup chopped macadamia nuts
  • 1/3 cup coconut milk
  • Salt and pepper to taste
  • 3 cups cooked jasmine rice


Sprinkle fillets with salt and pepper.
Heat oil in a 13-inch skillet. Add fillets and cook for 3-4 minutes on each side. They should be slightly golden, but not cooked all the way through. Remove from pan and set aside.
Add shallots, cook for 3 minutes, then add garlic and cook for 2 minutes.
Add orange juice, saffron and tarragon and reduce by half. Add Grand Marnier and cook for 2 minutes.
Return halibut to pan, along with nuts and coconut milk. Cook for about 4-6 minutes to heat through and finish cooking halibut. Add salt and pepper to taste.
Garnish with additional tarragon if desired and serve with rice.

Recipe from Central Market Poulsbo - Culinary Resource Center
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