Recipe courtesy of Robert Irvine
Episode: Hoffman's
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Grilled Halibut Poisson Cru
Total:
1 hr
Prep:
10 min
Inactive:
35 min
Cook:
15 min
Yield:
4 portions
Level:
Easy
Total:
1 hr
Prep:
10 min
Inactive:
35 min
Cook:
15 min
Yield:
4 portions
Level:
Easy

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.

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