Coconut Poached Alaska Halibut with Mango-Avocado Salsa

Coconut Poached Alaska Halibut with Mango-Avocado Salsa
Yield 4
Author Alaska Seafood Marketing Institute
Prep time
10 Min
Cook time
20 Min
Total time
30 Min

Coconut Poached Alaska Halibut with Mango-Avocado Salsa

Alaska halibut gently poached in coconut milk and spices topped with a bright mango salsa, all over warm jasmine rice - this makes for an out-of-this-world flavorful dish!

Ingredients

Coconut-Poached Halibut
  • 2 tablespoons coconut oil
  • 1/3 cup diced yellow onion (1 1/2 ounces)
  • 3-4 cloves garlic, minced
  • 1, 2-inch piece fresh ginger, peeled and thinly sliced (about 1 ounce)
  • 2, 13.5-ounce cans coconut milk
  • 1 tablespoon soy sauce
  • 2 teaspoons kosher salt
  • 1 teaspoon apple cider vinegar
  • 1/4 cup packed cilantro leaves
  • 1 Alaska Halibut fillet from Shoreline Wild Salmon (approx. 1 lb)
  • 3 cups spinach, bok choy or chard (optional)
Mango-Avocado Salsa
  • 1 mango, diced
  • 1 avocado, diced
  • 1/4 cup chopped cilantro
  • 2 teaspoons freshly squeezed lime juice
  • Salt, to taste
  • Pinch of cayenne pepper (optional)
  • Steamed jasmine rice, for serving (about ½ cup per person)

Instructions

  1. Prepare the halibut: Run frozen Alaska halibut fillet under cold water to remove any ice glaze and pat dry with a paper towel.
  2. Sauté the aromatics: Heat the coconut oil in a large sauté pan over medium heat. Add the onion, garlic, and ginger, and cook until everything is aromatic and the onions are translucent, about 2 minutes.
  3. Combine sauce and cook halibut: Pour in the coconut milk, soy sauce, salt, and vinegar, and stir to combine. Bring to a gentle boil, add the halibut, and reduce the heat to a very gentle simmer. Cover and cook until halibut is just cooked through and opaque, about 10-12 minutes depending on thickness and doneness. Halibut should be opaque and flake easily with a fork. Carefully transfer halibut to a plate.
  4. Cook optional greens: With the heat still on, throw in spinach or other leafy greens into the poaching liquid. Using tongs, mix until just wilted (about 2 minutes), then remove.
  5. Make the salsa: While the halibut is poaching, mix together the mango, avocado, cilantro, and lime juice in a bowl. Season with salt to taste. If you like a little heat you can add a pinch of cayenne as well.
  6. Plate and serve: Serve poached halibut over steamed jasmine rice. Spoon some of the poaching liquid on top, then top with mango-avocado salsa.

Need a trusted source for high quality Alaska Halibut? Look no further! Order Alaska Halibut from Shoreline Wild Salmon and have it shipped right to your door in 5 lb, 10 lb, or 20 lb increments.