Coconut Poached Halibut
Alaska Halibut gently poached in coconut milk and spices topped with a bright mango salsa, all over warm jasmine rice - this makes for an out-of-this-world flavorful dish!
Coconut Poached Halibut
Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes
Recipe from The Popsie Test Kitchen
Ingredients
Coconut-Poached Halibut
- 2 tbsps coconut oil
- ⅓ cup diced yellow onion (1 1/2 oz)
- 3-4 cloves garlic, minced
- 1, 2-inch piece fresh ginger, peeled and thinly sliced (about 1 oz)
- 2, 13.5 oz cans of coconut milk
- 1 tbsp soy sauce
- 2 tsps kosher salt
- 1 tsp apple cider vinegar
- ¼ cup packed cilantro leaves
- 4, (6 oz ) frozen Alaska Halibut portions
- 3 cups spinach, bok choy or chard (optional)
Mango-Avocado Salsa
- 1 mango, diced
- 1 avocado, diced
- ¼ cup chopped cilantro
- 2 teaspoons freshly squeezed lime juice
- Salt, to taste
- Pinch of cayenne pepper (optional)
- Steamed jasmine rice, for serving (about ½ cup per person)
Directions
Prepare the halibut
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Run frozen Alaska halibut fillets under cold water to remove any ice glaze and pat dry with a paper towel.
Sauté the aromatics
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Heat the coconut oil in a large sauté pan over medium heat. Add the onion, garlic, and ginger, and cook until everything is aromatic and the onions are translucent, about 2 minutes.
Combine sauce and cook halibut
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Pour in the coconut milk, soy sauce, salt, and vinegar, and stir to combine. Bring to a gentle boil, add the halibut, and reduce the heat to a very gentle simmer. Cover and cook until halibut is just cooked through and opaque, about 10-12 minutes depending on thickness and doneness. Halibut should be opaque and flake easily with a fork. Carefully transfer halibut to a plate.
Cook optional greens
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With the heat still on, throw in spinach or other leafy greens into the poaching liquid. Using tongs, mix until just wilted (about 2 minutes), then remove.
Make the salsa
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While the halibut is poaching, mix together the mango, avocado, cilantro, and lime juice in a bowl. Season with salt to taste. If you like a little heat you can add a pinch of cayenne as well.
Plate and serve
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Serve poached halibut over steamed jasmine rice. Spoon some of the poaching liquid on top, then top with mango-avocado salsa.