- 2 skinned halibut filets
- 1/2 cup white wine
- 1 Tbs lemon juice
- juice from 1/2 orange
- 1 tsp sugar
- 1/2 cup shredded or flaked coconut
- 2 Tbs chopped macadamia nuts
PreHeat oven to 450 degrees on bake. Melt 2 Tbs. butter in an oven ready pan. Dip fillets in butter, coat both sides and place in pan. Cover tops of both fillets with coconut and chopped macadamia nuts. Place in oven for 6-8 minutes depending on thickness of fillet. (8 minutes for 1 inch thick is my general rule). Be careful not to overcook. Note that fillets do not get turned.
Carefully remove hot pan with fillets from oven. Place fillets on serving plate.
Prepare sauce by reducing 1/2 cup wine in a small saucepan to about 1/4 cup on a medium to high burner. Add lemon juice, orange juice and sugar while reducing. To finish add 2 Tbs. of cold butter to sauce. Plate up the fillets and serve with the sauce on the side or pour over the fish as desired
This recipe is provided by Doyle Souders. Doyle adds:
“We have been fixing this with a small green salad with orange sections in it. The combination of orange, coconut and macadamia nuts along with the halibut is really nice.”