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Coconut Milk Poached Halibut with Lime Cilantro Gremolata

Halibut is such a subtle and delicate fish, poaching is a gentle way of showcasing all of its beauty. While infusing it with complimentary flavours, poaching truly makes the already incredible fish, exquisite. Download Recipe PDF


1 large bunch cilantro, leaves and stems
1/3 cup mint leaves
1 lime
1 shallot
1/2 cup extra virgin olive oil
1 tsp sea salt
1 8oz fresh halibut fillets
2 cans (13.5oz each) full fat coconut milk
1/4 cup extra virgin olive oil
1 small leek
1 inch knob fresh ginger
1 lime
Sea salt and fresh ground black pepper to taste

How To Make

Wash the cilantro and mint leaves, and roughly chop. Thinly slice the shallots. Slice the lime in half, juice one half and very thinly slice the other.
Add shallot, lime and juice to the bowl of a blender or small food processor. Pour in the olive oil. Blend to create a smooth paste, stopping to scrape down the bowl a few times while blending. Place in a small serving bowl and set aside.
In a pot, just large enough for the filets to fit snugly and deep enough for them to easily be submerged in the poaching liquid, add the coconut milk and olive oil. Place over medium heat and bring to a simmer.
Wash the leek and roughly chop, slice the ginger into thin slices and cut the lime into quarters. Place the aromatics into the coconut milk, reduce heat to medium low, cover and simmer for 15 minutes to allow the flavours to infuse into the coconut milk.
Increase heat to medium high and bring the liquid to a boil. Uncover, reduce the heat to medium low and remove the lime from the milk. Carefully place the filets in the liquid and ensure they are fully submerged. Cover and simmer for 12 to 15 minutes. The filets should cook slowly in the liquid, it should not boil. Remove the filets with a slotted spoon and place on a serving plate.
Dot the top of the filet with gremolata, season with salt and pepper, and serve immediately.