Aromatic Coconut Milk Poached Halibut
Rated 5.0 stars by 1 users
Category
Dinner
Author
Chef Sarah Marshall
Servings
Serves 2
Prep Time
5 minutes
Cook Time
10 hours
This is our most popular recipe. We make it every year in partnership with New Seasons to celebrate halibut season. This dish is the ultimate flex, an elegant, high-vibration meal that feels like a multi-course event but comes together in minutes. By using the Serrano Ginger Lemongrass Sauce as your poaching base, you’re infusing the delicate Halibut with a bright, citrusy heat that cuts right through the richness of the coconut milk. Simply simmer the sauce and milk together, nestle in the fish, and let the aromatics do the heavy lifting. It’s an easy, impressive meal that transforms your dinner table into a coastal sanctuary, proving that sophisticated flavor doesn't always require hours over a stove.
Ingredients
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1 tablespoon coconut oil
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4 fillets of halibut, about 1 pound
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1 can New Seasons Market Light Coconut Milk
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2-3 tablespoons Serrano Ginger Lemongrass Marshall's Haute Sauce
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1 teaspoon Kosher sea salt
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Juice of 1/2 lime
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2 tablespoons fresh herbs (basil, cilantro, or parsley) for garnish
Directions
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.
