Grilled Halibut Poisson Cru

Total Time:
1 hr
Prep:
10 min
Inactive:
35 min
Cook:
15 min

Yield:
4 portions
Level:
Easy

Ingredients
  • Sauce:
  • One 14-ounce can coconut milk
  • 1 cup coconut flakes
  • 1 tablespoon sambal chili sauce
  • 1 tablespoon corn syrup
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon tomato paste
  • 1 teaspoon kosher sea salt
  • Juice of 6 limes
  • 2 tablespoons butter, softened
  • Fish:
  • 2 pounds fresh halibut, divided into four 6 to 8-ounce portions
  • Salt and freshly ground black pepper
  • 1 teaspoon ground coriander
  • Jasmine rice, cooked, for serving
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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