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Aromatic Coconut Milk Poached Halibut

Aromatic Coconut Milk Poached Halibut
This recipe was provided by Sarah Marshall, the founder and chef behind local favorite hot sauce brand, Marshall’s Haute Sauce. 
  • Serving Size


  • Total Time

    30 minutes


  • 1 teaspoon coconut oil

  • 1 pound of halibut (approximately 4 ounces per serving)

  • 2-3 tablespoons of Serrano Ginger Lemon grass Marshall's Haute Sauce (use more or less depending on how spicy you want the dish to be)

  • 1 can of coconut milk

  • 1/2 teaspoon salt

  • 1/2 lime, juiced

  • 1/2 cup chopped cilantro


  1. Season halibut filets with salt on both sides.
  2. In large skillet, heat oil over medium heat; cook Serrano Lemongrass Ginger Haute Sauce until fragrant, about 1 minute. 
  3. Stir in coconut milk and bring to a boil. 
  4. Reduce heat to medium low and add fish. Cook until fish flakes easily when tested, about 4 minutes per side. Remove skin, then transfer to a warmed plate.
  5. Simmer skillet of sauce until thick enough to coat the back of a spoon, about 7 minutes. 
  6. Stir in lime juice and ladle over fish. Top fish with cilantro and serve over steamed rice.
Dinner Seafood