Best Rum Marinated Halibut W Tropical Coconut Sauce Recipes

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HALIBUT WITH COCONUT SAUCE



Halibut with Coconut Sauce image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons grapeseed oil
1 tablespoon finely chopped ginger
1 medium onion, thinly sliced
1/4 cup dried curry leaves
1 tablespoon coriander seeds, crushed
1 green chili, seeds removed and minced
1 cup coconut milk
A pinch of salt and pepper
3 tablespoons grapeseed oil
Four 4 to 6-ounce halibut fillets
1 teaspoon ground coriander
1 teaspoon ground cumin
A pinch of salt and pepper
2 tablespoons butter
1 teaspoon black mustard seeds
1 cup fresh or frozen green peas
A pinch of salt and pepper

Steps:

  • For the coconut sauce: Place a large skillet over medium-high heat and add the oil. When it is hot, add the ginger and onions and cook until golden, 3 to 5 minutes. Add the curry leaves, coriander seeds and green chili and cook for 30 seconds. Add the coconut milk, turn the heat down to low and continue to cook until the sauce has thickened, 3 to 5 minutes. Taste for seasoning and add salt as needed. Keep warm.
  • For the halibut: Place a large nonstick skillet over medium-high heat and add the oil. Sprinkle the halibut with the coriander, cumin, salt and pepper and place them in the pan. Cook on one side for 4 minutes, and then turn the heat down and continue to cook until they are done, 3 to 4 minutes. Keep warm.
  • For the peas: Place a small skillet over medium-high heat and add the butter. When it begins to foam, add the mustard seeds and cook until they begin to pop, about 1 minute. Add the peas and saute until they are bright green and tender-crisp, 3 to 5 minutes. Season with salt and pepper.
  • To serve: Ladle some coconut sauce on each of 4 plates. Place a halibut fillet over it and garnish with sauteed peas.

I'VE GOT THE RUM IN THE COCONUT SHRIMP



I've Got the Rum in the Coconut Shrimp image

Catchy title, ugh? Easy grilled shrimp seasoned with coconut rum, ginger and lime. Feel free to make a coconut rum drink while cooking shrimp, after all it's 5 o'clock somewhere. Posted for ZWT5, Caribbean.

Provided by BakinBaby

Categories     Caribbean

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs shrimp (peeled & deveined)
1/3 cup coconut rum
2 tablespoons brown sugar
1 1/2 teaspoons ginger (fresh-grated)
1 1/2 tablespoons lime juice
1 teaspoon lime zest
1 1/2 tablespoons soy sauce
3 garlic cloves (minced)

Steps:

  • In a glass dish, combine shrimp,rum,brown sugar,ginger,lime juice,zest,soy and garlic; cover and marinate at room temperature 30 minutes, stir occasionally.
  • Remove shrimp from marinade, reserving marinade, thread shrimp onto skewers.
  • Grill shrimp, basting with reserved marinade and turning them once, until just cooked through, about 6 minute
  • Slide shrimp from skewers, shrimp can be served hot or warm.

Nutrition Facts : Calories 200.8, Fat 1.8, SaturatedFat 0.2, Cholesterol 214.3, Sodium 1342.6, Carbohydrate 10.4, Fiber 0.2, Sugar 7, Protein 24.1

NUTTY CRUSTED SALMON W/COCONUT RUM SAUCE



Nutty Crusted Salmon w/Coconut Rum Sauce image

This salmon is better than I've ever had at a restaurant. Sweet, savory and crunchy my taste buds couldn't get enough of this! There are so many layers of flavor in this dish. I can't wait to serve this to my seafood loving friends... I'm sure they will love this as much as I did.

Provided by Kimberly Biegacki

Categories     Seafood

Number Of Ingredients 31

NUTTY CRUSTED SALMON
2 medium salmon, skinless filet
3 - 4 Tbsp almond butter
1/4 c pretzels, butter snap
1/4 c pecans
2 Tbsp mayonnaise
PEACHY COCONUT RICE
2 c cooked brown rice
1/2 c peaches, chopped
1/4 c coconut, shredded
2 Tbsp brown sugar
1 tsp vanilla
2 Tbsp butter
salt
PICO DE GALLO
1/4 c green peppers, diced
1/4 c tomatoes, diced
2 Tbsp onion, diced
1/4 c corn, roasted and cut
1/4 c avocado, diced
1 - 2 Tbsp lime juice
salt
1 Tbsp parsley, chopped
1/4 tsp garlic powder
1 pinch cayenne
COCONUT RUM SAUCE
1/4 c spicy rum
1/3 c coconut milk
2 Tbsp honey
3 Tbsp brown sugar
2 Tbsp butter

Steps:

  • 1. Crush your pecans, pretzels and then add your almond butter to make crust and set aside.
  • 2. Rinse of your fish fillets and pat dry. Add butter to pan heat skin side down at fillets and grill 4 to 5 minutes. Remove from pan, cover top of filet with mayonnaise and then add your mixture of almond butter, pretzels, and pecans to the top. Pat it on gently. Cook in oven for 15 - 20 minutes. Add a little butter to pan at the bottom.
  • 3. Dice up all your ingredients for the pico while cooking your fish and set aside.
  • 4. Add all ingredients for your rum sauce in a pan and cook down till thick. You may need to add a little more brown sugar if not thick enough.
  • 5. Heat your cooked rice and add the other ingredients to the rice. Plate your rice, add fish on top, drizzle your rum sauce and then add pico on top. Ready to eat.

GRILLED CARIBBEAN COCONUT SHRIMP WITH RUM MARINADE



Grilled Caribbean Coconut Shrimp With Rum Marinade image

Taken from chilicheesefries.net; posted for ZWT 5. "This recipe is fantastic for any time you want to cook out with Caribbean inspired flavors such as rum, allspice, citrus, cinnamon, Scotch bonnet peppers and cilantro. While not quite jerk, the influence is definitely there. I love to serve these freakishly good tasting grilled shrimp over a bed of mashed sweet potatoes topped with fresh grilled pineapple slices that have been marinated in dark brown sugar. Serve all this up with a few pitchers of mojitos and you may think you are on vacation or at least just wished you were. Pass the rum please."

Provided by alligirl

Categories     Caribbean

Time 25m

Yield 2 pounds, 4 serving(s)

Number Of Ingredients 13

2 lbs extra large shrimp, peeled with tails left on, butterflied and deveined
3/4 cup dark rum
1/2 cup pina colada nonalcoholic drink mix
1/4 honey
1 teaspoon vanilla extract
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 cup chopped cilantro
3 tablespoons fresh grated ginger
4 garlic cloves, minced
1 scotch bonnet pepper, stemmed, seeded and minced (substitute habanero)
2 dashes liquid smoke
1 lemon, zest of

Steps:

  • Mix the marinade ingredients in a nonreactive bowl
  • Then add shrimp and marinate for at least 10 minutes but no longer than 30.
  • Preheat grill to medium heat and grill shrimp for about 2 - 4 minutes per side, being careful not to over cook them as they will become tough and chewy.
  • ENJOY!

Nutrition Facts : Calories 286.1, Fat 2.6, SaturatedFat 0.4, Cholesterol 286.5, Sodium 1291.4, Carbohydrate 7.9, Fiber 1.3, Sugar 0.9, Protein 31.8

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