Recipe courtesy of Robert Irvine
Grilled Halibut Poisson Cru
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- Level: Easy
- Total: 1 hr
- Prep: 10 min
- Inactive: 35 min
- Cook: 15 min
- Yield: 4 portions
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 706
- Total Fat
- 44 g
- Saturated Fat
- 35 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 8 g
- Sugar
- 9 g
- Protein
- 48 g
- Cholesterol
- 126 mg
- Sodium
- 1210 mg
- Level: Easy
- Total: 1 hr
- Prep: 10 min
- Inactive: 35 min
- Cook: 15 min
- Yield: 4 portions
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 706
- Total Fat
- 44 g
- Saturated Fat
- 35 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 8 g
- Sugar
- 9 g
- Protein
- 48 g
- Cholesterol
- 126 mg
- Sodium
- 1210 mg
Ingredients
Sauce:
Fish:
Directions
- For the sauce: In a bowl, blend the coconut milk, coconut flakes, chili sauce, corn syrup, parsley, tomato paste, salt and lime juice and allow to marinate for 30 minutes. Then pour through a sieve or strainer into a saucepan. Heat over low heat until warmed. Whisk in the butter off the heat before serving.
- For the fish: Preheat the grill to 350 degrees F or a grill pan over high heat. Then sprinkle the fish with salt, pepper and the coriander. Cook the fish on both sides until medium-well in temperature, 5 to 6 minutes per side. Once cooked, remove from the heat and rest for 2 to 3 minutes.
- Serve the fish over jasmine rice. Finish with the sauce.
