How to make it

  • In a bowl, combine the first seven ingredients; mix well. Remove 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add the halibut. Seal bag and turn to coat; refrigerate for 2-4 hours.
  • In a bowl, combine salsa ingredients; cover and refrigerate until serving.
  • If grilling the fish, coat grill rack with Olive oil or canola oil before starting the grill.
  • Drain and discard marinade from fish. Grill, uncovered, over medium heat or broil 4-6 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork, basting occasionally with reserved marinade.
  • Serve with Mango/Papaya salsa
  • Serve over coconut cream rice (Directions follow)
  • Rinse rice until the water runs clear; drain.
  • Heat coconut oil and butter in a large skillet over medium-high heat. Cook and stir rice and coconut flakes for 3 to 4 minutes. Stir in the lime juice, then add the coconut milk, chicken broth, salt and lime zest. Bring to a low boil, then cover and reduce heat to low. Cook for 20 minutes. Remove from heat and keep covered for 5 minutes. Fluff with fork and season with pepper.
  • Enjoy the explosion of flavors in this dish

Reviews & Comments 2

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  • rottman 3 years ago
    I think this sounds delicious!
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  • impssweetp 4 years ago
    Oh, my. What a simply delicious offering this is. Great post, dear. Love it.
    Was this review helpful? Yes Flag

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