I get inspired every time I eat any Asian cuisine. I’m always searching for a new dish that I’ve never seen before but most of the time I’m blown away by something so simple. The combination of freshness and a few unique flavors bring together a dining experience that’s always a great time. Also, not to mention the fact that I love spicy food.
This dish can be whipped together extremely fast. The sauce can also be made ahead of time and kept in the fridge for up to 5 days. So don’t hesitate to make a double batch and use it throughout the week. Also you can always cut back on the spice or even omit the pepper if spicy food isn’t your thing.
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Thai Spicy Coconut HalibutCourse: Wild Recipes
4 halibut filets, about 4oz each
1 Thai chili (or more depending on how spicy you want it)
2 garlic cloves
1 bunch cilantro, divided
1 lime, juice
1 cup coconut milk, full fat (not coconut beverage)
1 teaspoon salt
1/2 tsp coriander
dash of fish sauce
- Place the Thai chili, shallot, garlic and 1/2 bunch of cilantro in a blender and pulse until chopped fine. Then add in the lime juice, coconut milk, salt, coriander, fish sauce and blend until combined. Set aside.
- Turn your oven on broil. Place the 4 halibut filets on a baking sheet with a roasting rack. Season the halibut filets all over with salt and pepper. Broil the filets for 3-5 minutes or until the internal temperature is 140 degrees.
- While the fish is in the oven. In a medium sauce pan over medium high heat warm up the spicy coconut sauce.
- Remove the fish from the oven. Place each filet on a bed of rice and top it with coconut sauce. Sprinkle some of the remaining cilantro over each plate and enjoy!