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Coconut Poached Halibut

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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

Coconut Poached Halibut recipe photo


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)


    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.

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