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
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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


  1. 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. 
  2. 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. 
  3. Serve the fish over jasmine rice. Finish with the sauce.