GRILLED HALIBUT POISSON CRU

Grilled Halibut Poisson Cru image

Provided by Robert Irvine : Food Network

Time 1h

Yield 4 portions

Number Of Ingredients 13

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One 14-ounce can coconut milk
1 cup coconut flakes
1 tablespoon sambal chili sauce
1 tablespoon corn syrup
1 tablespoon minced fresh parsley
1 tablespoon tomato paste
1 teaspoon kosher sea salt
Juice of 6 limes
2 tablespoons butter, softened
2 pounds fresh halibut, divided into four 6 to 8-ounce portions
Salt and freshly ground black pepper
1 teaspoon ground coriander
Jasmine rice, cooked, for serving

Steps:

For the sauce: In a bowl, blend the coconut milk, coconut flakes, chili sauce, corn syrup, parsley, tomato paste, salt and lime juice and allow to marinate for 30 minutes. Then pour through a sieve or strainer into a saucepan. Heat over low heat until warmed. Whisk in the butter off the heat before serving.
For the fish: Preheat the grill to 350 degrees F or a grill pan over high heat. Then sprinkle the fish with salt, pepper and the coriander. Cook the fish on both sides until medium-well in temperature, 5 to 6 minutes per side. Once cooked, remove from the heat and rest for 2 to 3 minutes.
Serve the fish over jasmine rice. Finish with the sauce.