Yields: 4
Conversion Chart: Here >>
Ingredients:
2 lbs fresh halibut- 6- 8 oz portions
Juice of 6 limes
1 cup coconut flakes
1 tablespoon sambol-chili sauce
1 tablespoon corn syrup
1 can coconut milk – 14 oz
1 tablespoon tomato paste
1 teaspoon sea salt or kosher
1 tablespoon minced parsley
2 tablespoons butter- softened
Procedure:
1. For the fish, heat grill to 350° or high heat, then season fish with salt, pepper and coriander then cook on both sides until medium well in temperature, 5-6 minutes per side.
2.Once cooked, remove from heat and rest for 2-3 minutes, then serve over pre-cooked jasmine rice and finish with prepared sauce from below.
3. In a bowl, blend all sauce ingredients, except butter and allow to blend or marinate for 30 minutes. After blending flavors pour through sieve or strainer, then heat over low heat until warmed, then whisk in butter off heat then serve.
Recipe Type: Authentic
Recipe Author: Chef Robert Irvine
Magazine: Chef Ref Foodie
Original Photograph By: syscoezine.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://syscoezine.com/13Foodie/docs/book.pdf