Aromatic Coconut Milk Poached Halibut

by Sarah Marshall

Aromatic Coconut Milk Poached Halibut


1 tablespoon coconut oil
4 fillets of halibut, about 1 pound
1 can New Seasons Market Light Coconut Milk
2-3 tablespoons Serrano Ginger Lemongrass Marshall's Haute Sauce
1 teaspoon Kosher sea salt
Juice of 1/2 lime
1/2 cup chopped cilantro

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 cilantro and serve over steamed rice.

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