Coconut Lime Halibut Food

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.

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.

MACADAMIA NUT CRUSTED HALIBUT WITH FRESH HERBS AND COCONUT SAUCE

Steps:

• Preheat oven to 350˚F and place oven rack in center position.
• Grease a baking sheet with cooking oil spray. Place jalapeno halves cut side down on prepared baking sheet. Roast in the oven until the skins are bubbly and are charred in some places, about 10 minutes. Remove from oven and transfer to a zip-top bag. Seal and set aside for 10 minutes. Keep the oven on.
• In a small saucepan, bring coconut milk to a gentle simmer over medium heat. Cook, stirring occasionally, until thickened and reduced to 1/2 cup, about 20 minutes. Keep warm on low heat.
• Add breadcrumbs and nuts to a food processor, and pulse until a crumbly mixture forms. Add mixture to a shallow, wide-mouthed bowl and stir in parsley and chives.
• In a shallow bowl, beat the egg and 1 tablespoon water to make an egg wash.
• Season both sides of the fish fillets with salt and pepper.
• Dredge each fillet in egg wash, then coat completely in the breadcrumb mixture.
• Heat oil in a nonstick oven-safe skillet over medium-high heat. Once the oil is hot and shimmering, add fish to pan.
• Saute the fish until golden brown on both sides, about 2-3 minutes per side. Transfer pan to the oven and roast for 5 minutes, until fish is cooked through, golden on the outside, and flaky on the inside. Remove from the oven.
• While the fish is cooking, peel the skins off the jalapenos. Add jalapenos to a cleaned out food processor or blender along with the reduced coconut milk, lime juice, and 1/2 teaspoon salt. Blend until smooth.
• Divide the warm coconut sauce between four plates. Place a halibut fillet on each plate and garnish with freshly chopped parsley. Serve immediately.

CILANTRO-LIME HALIBUT

Steps:

• Season halibut with salt and pepper one hour before cooking. Place in refrigerator.
• Lightly oil a non-stick pan with canola or vegetable oil. Over high heat, sear each side of the halibut filets for five seconds each.
• Searing the filets will cook a fine layer on the outside of the fish so that it will not stick to the barbecue. Because of the moistness and flakiness of halibut, this will prevent the halibut from sticking and falling through the grates of your barbecue grill. This is a great tip when barbecuing all types of fish, but works especially well with halibut.
• Remove halibut from pan and turn heat down to medium. Add olive oil and garlic to pan and cook for 2 minutes. Add wine or chicken stock, cilantro, lime juice , lime zest and olive oil to the sauté pan and heat until hot but not boiling.
• Remove sauce from heat and baste fish on both sides. Cook on barbecue grill for 3 minutes per side, basting constantly while cooking. Serve immediately.

STEAMED HALIBUT WITH COCONUT SAUCE

Steps:

• Special equipment: a large bamboo steamer
• In a medium saucepan over low heat, combine the coconut milk, lime juice, garlic, lemongrass, serrano, turbinado sugar and fish sauce. Whisk it all together, then bring to a simmer and cook for 5 minutes. Cover and keep warm until ready to serve. Remove the lemongrass before serving.
• Fill a large pot with 2 inches of water and bring to a light boil over medium heat. Line a bamboo steamer with parchment paper. Sprinkle the halibut with salt and place in the steamer. Cover the steamer and set it over the pot of boiling water. Steam until the fish is cooked through and tender, 6 to 7 minutes.
• Transfer the fillets to shallow bowls and top each serving with about 1/2 cup of the coconut sauce. Garnish with a cilantro sprig and serve.
• Cook's Note: Cod or sea bass can be substituted for halibut.

COCONUT MACADAMIA ENCRUSTED HALIBUT

Steps:

• pre-heat oven to 425.
• combine coconut milk and 1/4 cup of honey in a baking dish.
• marinate halibut in the mixture for 30 minutes or longer.
• in the mean time, place macadamia nuts in food processor until finely crushed.
• combine bread crumbs, macadamia nuts and coconut shavings on a large plate or platter.
• roll halibut steaks in bread crumb mixture, and transfer to a greased baking dish or cookie sheet.
• combine remaining honey and butter in a small bowl and microwave for 30 seconds (or until liquid).
• drizzle over halibut.
• bake for 15 minutes uncovered, or until cooked through.

COCONUT CURRY HALIBUT

Steps:

• Put the jalapenos, lemon peels, shallots, cilantro, garlic, ginger, coriander seeds, cumin seeds, salt, turmeric, and 1 Tablespoon of the lime zest in the jar of a blender.
• Blend, using about ¼ cup of chicken or vegetable stock, or water to help the mixture blend. You'll have to scrape the jar a couple of times, but you are looking for a smooth puree and it will take about three minutes.
• Heat a small saucepan over medium-high heat. Add some oil and the curry ingredients from the blender jar. Let it cook for 2-3 minutes. Add the coconut milk, fish sauce, and the rest of the lime zest. Bring to a boil, then reduce to medium low and simmer for 10 minutes.
• Add the 4-ounce pieces of halibut and let it simmer for 3 minutes. Turn off the heat and let the residual heat finish cooking the fish while you plate the dish.
• While the curry sauce is cooking for its 10 minutes, start the garnish. Heat the oil in a small skillet. Add the red jalapeno and red onions and let them caramelize, stirring occasionally, about 10 minutes. Remove from the heat and add the cilantro and lime. Season with salt.
• Serve the Coconut Curry Halibut on top of rice with the garnish.

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.

WILD HALIBUT WITH THAI COCONUT SAUCE RECIPE

Steps:

• Prepare a broiler pan or place a metal rack inside a baking sheet. (You can also grill the fish.)
• In a large skillet, combine coconut milk, stock, lime juice, ginger, garlic, fish sauce and chili peppers. Bring to a boil over high heat and cook until sauce has thickened slightly and equals about 1 cup to 1 ¼ cup, about 10 minutes. If you use a smaller skillet, it will take longer; a larger skillet, less time. Stir in half the cilantro and half the green onions. Season with sea salt and pepper.
• Position an oven rack on the second level from the top. Preheat broiler to medium or medium-high. Brush each piece of fish all over with 1 Tablespoon of sauce and season with salt and pepper to taste. Cover sauce to keep warm.
• Broil fish until it starts to flake and is opaque in center, about 3-5 minutes on each side, depending on thickness of the fish. Divide fish and sauce among 6 plates. Sprinkle with remaining cilantro and green onions. Serve.