Grilled Halibut Poisson Cru (Robert Irvine) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
one 14-ounce can coconut milk |
1 cup coconut flakes |
1 tablespoon sambal chili sauce |
1 tablespoon corn syrup |
1 tablespoon minced fresh parsley |
1 tablespoon tomato paste |
1 teaspoon kosher sea salt |
juice of 6 limes |
2 tablespoons butter, softened |
2 pounds fresh halibut, divided into four 6 to 8-ounce portions |
salt and freshly ground black pepper |
1 teaspoon ground coriander |
jasmine rice, cooked, for serving |
Directions:
1. For the sauce: In a bowl, blend the coconut milk, coconut flakes, chili sauce, corn syrup, parsley, tomato paste, salt and lime juice and allow to marinate for 30 minutes. Then pour through a sieve or strainer into a saucepan. Heat over low heat until warmed. Whisk in the butter off the heat before serving.
2. For the fish: Preheat the grill to 350 degrees F or a grill pan over high heat. Then sprinkle the fish with salt, pepper and the coriander. Cook the fish on both sides until medium-well in temperature, 5 to 6 minutes per side. Once cooked, remove from the heat and rest for 2 to 3 minutes.
3. Serve the fish over jasmine rice. Finish with the sauce.
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