Aromatic Coconut Milk Poached Halibut 1 tablespoon coconut oil4 fillets of halibut, about 1 pound1 can New Seasons Market Light Coconut Milk2-3 tablespoons Serrano Ginger Lemongrass Marshall's Haute Sauce1 teaspoon Kosher sea saltJuice of 1/2 lime2 tablespoons fresh herbs (basil, cilantro, or parsley) for garnish 1. Season the halibut fillets with salt on both sides. In a large skillet, heat coconut oil over medium heat; cook Serrano Ginger Lemongrass sauce until fragrant, about 1 minute. 2. Stir in coconut milk and bring to a boil. Reduce heat to medium low; add fish and cook until fish flakes easily when tested, about 4 minutes per side. Remove skin. Transfer fish to plate and keep warm. 3. Simmer sauce until thick enough to coat the back of a spoon, about 7 minutes. Stir in lime juice, and salt. Ladle over fish. Top fish with fresh herbs and serve over steamed rice.
