Coconut Lime Halibut Recipes

BRAZILIAN HALIBUT WITH COCONUT-LIME SAUCE

Steps:

• In a flat dish with sides, combine 1 Tbsp. oil with all the lime juice. Marinate the fish in the mixture while the other ingredients are cooking (or marinate it in the refrigerator for up to 2 hours).
• In a large heavy skillet, heat the remaining oil over medium heat, and sauté the onions, peppers, and garlic for 5 - 7 minutes, until the vegetables are just tender.
• Add the fish to the skillet and pour the marinade and coconut milk over it. Add the tomatoes to the pan and sprinkle the salt over everything.
• Simmer the fish for 8 - 10 minutes until it is cooked through and flakes easily, flipping it halfway through the cooking time. Serve it hot.

COCONUT LIME HALIBUT

Steps:

• Place halibut filet in baking dish. Combine all ingredients and pour over fish. Bake for 20 minutes in a 400 degree oven. Serve with steamed rice and pair with a savignon blanc.

THAI-STYLE HALIBUT WITH COCONUT-CURRY BROTH

Steps:

• In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
• Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
• Steam or microwave the baby spinach for 2 minutes.
• Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.

COCONUT & LIME FISH

Steps:

• Heat oven to 200C/180C fan/gas 6. Zest and juice the limes. In the small bowl of a food processor, whizz together the lime zest and juice with the remaining ingredients, except the fish, until a smooth paste forms. Taste and add a little more fish sauce if you feel it is needed.
• Put the fish on a baking tray and spread over the coconut mixture. Bake in the oven for 15-20 mins until the fish is cooked through. Serve with steamed rice and thin-stemmed broccoli.

HALIBUT STEAKS WITH CHILI AND LIME

Steps:

• If you have two large halibut steaks cut each in half, making four portions.
• Combine the lime juice, olive oil, chili powder and garlic in a shallow dish large enough to hold the halibut steaks in a single layer. Add a pinch of salt if desired.
• Place the halibut steaks in the dish, turn them once, cover with plastic wrap and allow to marinate in the refrigerator for 30 minutes. Turn them again and marinate another 30 minutes.
• Preheat grill or broiler to very hot. Grill or broil the halibut steaks until lightly browned on one side, about six minutes, then turn and cook them on the other side. Baste them with the marinade a couple of times during cooking.
• When the fish is done, place the remaining marinade in a small saucepan and bring to a simmer. Spoon the heated marinade over the fish and serve at once.