- 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.