Coconut Poached Halibut

Ingredients

Coconut-Poached Halibut

• 2 tablespoons coconut oil
• 1/3 cup diced yellow onion (1 1/2 ounces)
• 3-4 cloves garlic, minced
• 1, 2-inch piece fresh ginger, peeled and thinly sliced (about 1 ounce)
• 2, 13.5-ounce cans coconut milk
• 1 tablespoon soy sauce
• 2 teaspoons kosher salt
• 1 teaspoon apple cider vinegar
• 1/4 cup packed cilantro leaves
• 4, 6-ounce frozen Alaska halibut portions
• 3 cups spinach, bok choy or chard (optional)

Mango-Avocado Salsa

• 1 mango, diced
• 1 avocado, diced
• 1/4 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

• Run frozen Alaska halibut fillets under cold water to remove any ice glaze and pat dry with a paper towel.

Sauté the aromatics

• 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

• 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

• 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

• 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

• Serve poached halibut over steamed jasmine rice. Spoon some of the poaching liquid on top, then top with mango-avocado salsa.