This recipe was provided by Sarah Marshall, the founder and chef behind local favorite hot sauce brand, Marshall’s Haute Sauce.
-
Serving Size
4
-
Total Time
30 minutes
Ingredients
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
Directions
-
Season halibut filets with salt on both sides.
-
In large skillet, heat oil over medium heat; cook Serrano Lemongrass Ginger Haute Sauce until fragrant, about 1 minute.
-
Stir in coconut milk and bring to a boil.
-
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.
-
Simmer skillet of sauce until thick enough to coat the back of a spoon, about 7 minutes.
-
Stir in lime juice and ladle over fish. Top fish with cilantro and serve over steamed rice.
