Thai Spicy Coconut Halibut

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Ara Zada

Field Staff Writer at Harvesting Nature

Born and raised in Los Angeles Ara Zada is a chef, author, TV personality, food stylist and avid bow hunter. He has worked with Outdoor News, PBS, Food Network, ABC, CBS, NBC, TNT, Jaime Oliver Food Foundation and a range of others. His first cookbook ‘Lavash’ was released Oct. 2019. When he’s not cooking he’s shooting his bow, teaching his kids about the outdoors, training for triathlons and filling any available time with parkour.

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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 Halibut

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Recipe by Ara Zada Course: Wild Recipes

Servings

4-6

servings

Prep time

30

minutes

Cooking time

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 4 halibut filets, about 4oz each

• 1 Thai chili (or more depending on how spicy you want it)

• 1 shallot

• 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

Preparation

• 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!

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