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Seattle, WA.


Macadamia Halibut w/ Pacific Rim Salsa & Rum Butter

Seattle’s Best


  • 4 (7oz.) boneless, skinless halibut filets
  • 1 C Sweet Rum Butter
  • 8 oz. Mango and Papaya Dressing
  • 1 C Macadamia nuts
  • 4 banana leaves for garnish
  • olive oil
Rum Butter:
  • 1 lb. sweet butter
  • 1 T rum compound
  • 1 T passion fruit compound
Tropical Fruit Salsa:
  • 3 T red onion, minced
  • 1/2 C cilantro, fine dice
  • 1 T sugar
  • 1 T jalapeno, fine dice
  • 8 oz. pineapple chunks, 1/4 inch dice
  • 8 oz. mango, 1/4 inch dice
  • 8 oz. papaya, 1/4 inch dice
  • 8 oz. strawberries, 1/4 inch dice
  • 8 oz. canned oranges in juice
1. Roll the halibut filet in the nuts, coating both sides. Preheat oven to 400 degrees. In a large saute pan heat olive oil over medium high heat, just as the oils starts to smoke carefully add halibut fillets to the pan.
2. Saute on each side about 30 seconds just enough to give the nuts a little color. Place pan in the oven and cook about 8 minutes depending on the desired temperature wanted and the thickness of the filet (medium-rare to medium)is my favorite and as the resting period occurs it will be medium when plated. For the rum butter; mix the compounds and the butter and whip.
3. For the salsa mix all ingredients in a large bowl. When the halibut is finished reserve to the side. Place the saute pan back on the stove over medium high heat and add the salsa. Saute the salsa until all ingredients are hot and the liquids reduce to the correct consistency, about 2 minutes. To serve: Place 1/4 of the salso in the center of your plate, place the halibut on the top and finish witha generous portion of the rum butter on top of the filet.
Servings: 4

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