Coconut and citrus halibut
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Halibut offers a tight and tasty flesh that cooks quickly without becoming fluffy. In this recipe, I marinated halibut 1-2 hours in a citrus juice , herbs and tomatoes so that the fish absorbs the acidulous flavors . Halibut is then cooked in a coconut milk broth and tomato pulp to bring a little sweetness . You can also make this recipe with other types of white fish such as cod or hake .
Coconut and citrus halibut
For 4 servings
Preparation time: 10 min, Marinated time: 1à 2 heures, Cooking time: 30 min
[ingredients title=”Ingredients”]
- 600g halibut fillet
- 2 oranges
- 2 limes
- 1/2 red onion
- 10 cherry tomatoes
- 1 parsley bouquet
- 330 ml coconut milk
- 1 can of tomato pulp
- 1 tsp of curry
- Olive oil in spray
- 1 tbsp olive oil
- 1 cube sugar
- salt and pepper
[/ingredients]
PREPARATION
- Squeeze the oranges and limes. Reserve the juice .
- Cut the halibut fillet in pieces and place in a dish. Add salt and pepper. Lightly oil with an olive oil spray.
- Cut the tomatoes in very thin pieces.
- Mince onion and parsley.
- Mix in a bowl the tomatoes, parsley and onion. Add salt and pepper.
- Pour this mixture on the fish.
- Then pour the limes and oranges juice.
- Put in the fridge and let marinate for 1 to 2 hours.
- In a pot , pour a tablespoon of olive oil and tomato pulp. Add salt and pepper. Add the sugar to reduce the acidity.
- Simmer 5 minutes .
- Add coconut milk and curry and simmer another 5 minutes.
- Add the fish to the mixture in the pot. Add tomatoes, onions and parsley without all the juice .
- Simmer 20-25 minutes.
I served this fish with a brown rice and broccoli bites .
