Name: Grilled Halibut Poisson Cru
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 portions
Ingredients: 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; 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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Grilled Halibut Poisson Cru

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