Coconut Poached Alaska Halibut with Mango-Avocado Salsa
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Category
Dinner
Author:
Alaska Seafood Marketing Institute
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Alaska halibut gently poached in coconut milk and spices topped with a bright mango salsa, all over warm jasmine rice - this makes for an out-of-this-world flavorful dish!
Ingredients
Coconut-Poached Halibut
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2 tablespoons coconut oil
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1/3 cup diced yellow onion (1 1/2 ounces)
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3-4 cloves garlic, minced
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1, 2-inch piece fresh ginger, peeled and thinly sliced (about 1 ounce)
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2, 13.5-ounce cans coconut milk
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1 tablespoon soy sauce
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2 teaspoons kosher salt
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1 teaspoon apple cider vinegar
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1/4 cup packed cilantro leaves
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4, 6-ounce frozen Alaska halibut fillets
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3 cups spinach, bok choy or chard (optional)
Mango-Avocado Salsa
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1 mango, diced
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1 avocado, diced
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1/4 cup chopped cilantro
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2 teaspoons freshly squeezed lime juice
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Salt, to taste
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Pinch of cayenne pepper (optional)
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Steamed jasmine rice, for serving (about ½ cup per person)
Directions
Prepare the halibut
Run frozen Alaska halibut fillets under cold water to remove any ice glaze and pat dry with a paper towel.
Sauté the aromatics
Heat the coconut oil in a large sauté pan over medium heat. Add the onion, garlic, and ginger, and cook until everything is aromatic and the onions are translucent, about 2 minutes.
Combine sauce and cook halibut
Pour in the coconut milk, soy sauce, salt, and vinegar, and stir to combine. Bring to a gentle boil, add the halibut, and reduce the heat to a very gentle simmer. Cover and cook until halibut is just cooked through and opaque, about 10-12 minutes depending on thickness and doneness. Halibut should be opaque and flake easily with a fork. Carefully transfer halibut to a plate.
Cook optional greens
With the heat still on, throw in spinach or other leafy greens into the poaching liquid. Using tongs, mix until just wilted (about 2 minutes), then remove.
Make the salsa
While the halibut is poaching, mix together the mango, avocado, cilantro, and lime juice in a bowl. Season with salt to taste. If you like a little heat you can add a pinch of cayenne as well.
Plate and serve
Serve poached halibut over steamed jasmine rice. Spoon some of the poaching liquid on top, then top with mango-avocado salsa.
