Recipe

Coconut Poached Halibut & Mango-Avocado salsa

Alaska halibut gently poached in coconut milk and spices topped with a bright mango salsa, all over warm jasmine rice. This recipe cooks the fish straight from the freezer with no need to thaw. Serves four people and takes about 30 minutes to make.

Ingredients

Coconut-Poached Halibut
4, 6-ounce frozen Alaska halibut filletsShop
2 tablespoons coconut oil
1/3 cup diced yellow onion
3-4 cloves garlic, minced
1, 2-inch piece fresh ginger, peeled and thinly sliced
2, 13.5-ounce cans coconut milk
1 tablespoon soy sauce
2 teaspoons kosher salt
1 teaspoon apple cider vinegar
1/4 cup packed cilantro leaves
3 cups spinach, bok choy or chard
Mango-Avocado Salsa
1 mango, diced
1 avocado, diced
1/4 cup chopped cilantro
2 teaspoons freshly squeezed lime juice
Salt, to taste
Pinch of cayenne pepper (optional)
Steamed jasmine rice, for serving

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 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.

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Ingredients

Coconut-Poached Halibut

4, 6-ounce frozen Alaska halibut filletsShop

2 tablespoons coconut oil

1/3 cup diced yellow onion

3-4 cloves garlic, minced

1, 2-inch piece fresh ginger, peeled and thinly sliced

2, 13.5-ounce cans coconut milk

1 tablespoon soy sauce

2 teaspoons kosher salt

1 teaspoon apple cider vinegar

1/4 cup packed cilantro leaves

3 cups spinach, bok choy or chard

Mango-Avocado Salsa

1 mango, diced

1 avocado, diced

1/4 cup chopped cilantro

2 teaspoons freshly squeezed lime juice

Salt, to taste

Pinch of cayenne pepper (optional)

Steamed jasmine rice, for serving

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 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.

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Ingredients

Coconut-Poached Halibut

4, 6-ounce frozen Alaska halibut filletsShop

2 tablespoons coconut oil

1/3 cup diced yellow onion

3-4 cloves garlic, minced

1, 2-inch piece fresh ginger, peeled and thinly sliced

2, 13.5-ounce cans coconut milk

1 tablespoon soy sauce

2 teaspoons kosher salt

1 teaspoon apple cider vinegar

1/4 cup packed cilantro leaves

3 cups spinach, bok choy or chard

Mango-Avocado Salsa

1 mango, diced

1 avocado, diced

1/4 cup chopped cilantro

2 teaspoons freshly squeezed lime juice

Salt, to taste

Pinch of cayenne pepper (optional)

Steamed jasmine rice, for serving

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 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.

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