Succulent seared halibut fillets with ginger-infused chili coconut cream sauce topped with a refreshing cilantro cucumber slaw. A light, yet incredibly flavorful dish that is equally appealing to the eyes as it is to the taste buds.
The calendar says fall, however the temps here in Florida still say summer. Therefore – fish and slaw for the win! I’m predicting 80% of my future blog recipes over the next few months will either contain a variety of squash, pumpkin, apples or Trader Joe’s Pumpkin Pie Spice Cookie Butter (see previous blog post, #drool), so I wanted to squeeze in one more summery dish. This one just makes me oh-so happy.
I actually forgot how much I loved halibut until I used it in this recipe. It’s a very mild, firm white fish that has a slightly “meatier” texture than most, which I personally love. With its sweet, delicate flavor, it’s extremely versatile in cooking and has a very attractive plate presence. I have yet to meet a halibut fillet that I didn’t like.
This entrée pairs well with just about any side – potatoes, rice, quinoa, roasted veggies or just a simple side salad. You could also add some toasted corn tortillas to the mix and turn this dish into fish tacos. Which now gives me more reason to make it again ASAP.
Its pretty plate presence also makes this dish perfect for entertaining. I’m picturing a small, intimate al-fresco dinner set-up with Tea Light candles, some chilled white wine, yummy side dishes and a dark chocolate mousse for dessert.
And someone else to do the dishes 🙂
If you’re not a fish eater, you could substitute the halibut for chicken, tofu, lamb or even pork. Or if halibut is not available in your neck of the woods, any white fish or even salmon would do.
You’ll likely have extra slaw leftover that you could add to salads, tacos or just eat as-is. The slaw tastes even better once it has a chance to soak up the sweet, salty and citrusy flavors of the other ingredients.
I just adore it.
- 1 lb halibut, or any mild white fish
- 1 cup light unsweetened coconut milk
- 2 tsp flour -- sub for cornstarch for gluten-free
- ½-1 tsp chili oil or Sriracha, use less or more for desired level of heat. I used 1 tsp
- ½ tsp ground ginger (or 1 tsp fresh)
- 1 tsp grass fed butter, divided
- ½ cup julienned cucumber (~1/2 of a medium-sized cucumber)
- ½ cup julienned carrots (~1 large carrot, peeled)
- ½ cup julienned red pepper
- Juice of one whole lime
- 1 tbsp rice vinegar
- 1 tsp extra virgin olive oil
- 1 tsp Stevia or sweetener of choice
- 3 tbsp fresh cilantro, finely chopped
- Sea salt and black pepper to taste
- Prepare slaw by combining cucumber, carrots, red pepper, lime juice, rice vinegar, olive oil, sweetener and 2 tbsp cilantro in a medium-sized bowl. Set aside and let slaw sit at room temperature while remainder of the dish is prepared.
- Heat ½ tsp of butter in a large non-stick skillet over medium heat. Season fish fillets with salt and pepper. Place fish skin-side down onto skillet and cook ~5-6 minutes. Flip and cook an additional 2-3 minutes.
- While fish cooks, heat remaining ½ tsp of butter in a medium-sized saucepan over medium heat. Once butter melts, whisk in flour (or cornstarch) until it becomes clumpy. Slowly pour in coconut milk, ~1/4 cup at a time, whisking continuously to incorporate the flour into the liquid. Once all of milk has been added, add ginger, chili oil (or Sriracha), cilantro and a dash of salt. Bring mixture to a boil. Once boiling, lower heat and let mixture simmer for ~10 minutes until sauce thickens.
- Once fish fillets have cooked, add a couple spoonfuls of sauce over each fillet to keep them moist and add a coating of flavor.
- Spoon remainder of sauce onto a plate or in a bowl, creating a circle (as shown in the photos). Place halibut fillet in the center of the sauce. Top with slaw and an extra spritz of lime juice. Serve!