This rich, comforting recipe pairs creamy coconut milk with layers of citrusy brightness, warming ginger, and a spicy kick from Marshall's Haute Sauce Serrano Ginger Lemongrass Sauce.
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Serving Size
4
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Total Time
30 minutes
Ingredients
1 pound halibut (approximately 4 oz per serving)
1 teaspoon salt
1 teaspoon coconut oil
2 tablespoons Marshall's Haute Sauce Serrano Ginger Lemongrass Sauce (adjust to your preferred spice level)
1 can of coconut milk
1/2 lime , washed and juiced
1/2 cup chopped cilantro , washed
Directions
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Season halibut fillets with salt on both sides.
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In a large skillet, heat oil over medium heat. Add Serrano Lemongrass Ginger Haute Sauce and cook until fragrant, about 1 minute.
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Stir in coconut milk and bring to a boil.
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Reduce heat to medium-low and add fish. Cook until the internal temperature reaches 145°F, about 4 minutes per side. Remove skin, then transfer to a warmed plate.
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Continue to simmer skillet sauce until it's thick enough to coat the back of a spoon, about 7 minutes.
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Remove from heat and stir in lime juice. Ladle over fish and top with cilantro. Delicious served over steamed rice.
- Tags
- Dinner
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