Coconut Milk Poached Halibut
Whew! What a whirlwind couple of weeks it has been.
This post has been a long time coming, it seems since I made this dish I have not had time to sit and do a post of any sort. Though as always, I have been busy in the kitchen and out and about with my camera.
I caught 2 nights of some of the most fabulous lightning I have seen in years.
The Northern Lights have been putting on some early season shows!
I had the pleasure of shooting a live rock show of bands from my childhood!
In the kitchen we have 2 new recipes for hot sauce, straight from the garden!
A few sweet treats! A fabulous Onion Zucchini bread is in the works. Some savory crab dip, egg rolls and of course more with the fish caught on the trip to the coast at the beginning of summer.
But the biggest news of all is that I sold my business! It was a very intense few weeks that took most of my attention. It has been a fantastic journey and I have enjoyed every moment of it. I have learnt so much and met so many amazing people along the way! I will miss it very much and want to say thank you to all the people I was able to do business with over the years.
I am not exactly sure what the future holds but I am excited to jump in and get started.
This is something I was working on. It turned out okay. It could definitely be improved upon with some stronger flavors. It didn’t help that I made this at 1 in the morning and perhaps was not thinking about seasoning as clearly as I should have been. (note the unseasoned halibut in the pan……… sigh)
Still impressive and very enjoyable. With a few tweaks it will be perfect.
Coconut Milk Poached Hailbut
4 – 5 even sized pieces of Hailbut, skin removed, seasoned with salt and pepper
1 can of coconut milk
2 cloves of garlic, crushed
2 green onions, greens only
shredded coconut, 1/2 cup
shredded tosted coconut, 1/2 cup
red chili pepper
In a large pan place the 1/2 cup of shredded coconut, the crushed garlic, the coconut milk, chopped onion greens, the red chili pepper and some fresh lemon zest.
Bring the temperature of the pan up to medium. Place the halibut into the pan and cover.
Simmer over medium heat 6 – 7 minutes. Removed lid and carefully flip the halibut, cover and simmer 6 – 7 minutes longer until done.
Plate with rice and and the remaining onion greens. Sprinkle with a touch of lemon zest. Finish with a generous touch of toasted coconut.
I had bought a *fresh* coconut to use in the recipe but once I cracked it open I found it to be soft and the water had an off smell even though it looked really good. I took a few pictures then it went into to the trash.
I will try the recipe again soon, during the day, when I am fully awake!
I would love to hear any ideas for flavors you may have to boost this dish from okay to fabulous.
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