Name: Coconut Poached Pacific Halibut with Mango Salsa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 2 (6 oz.) portions Pacific Halibut; 2 tablespoons grapeseed oil; 1 shallot, minced; 3 garlic cloves, minced; 1 fresh Thai red chile, minced; 1 (14 oz.) can coconut milk; 1 tablespoon fish sauce; 3 limes, divided; 2-inch piece of ginger, minced; 9-inch lemongrass stalk, cut into thirds; 1 small bunch cilantro, leaves finely chopped, stems reserved, plus more for garnish; 2 sprigs Thai basil, leaves finely chopped, stems reserved; 1 large ripe mango, diced; 2 roma tomatoes, diced; ½ red onion, diced; ½ teaspoon crushed red pepper flakes; Salt

Tender, Flaky Fish Poached in Coconut Milk

This recipe for poached fish in coconut milk features meaty fillets of Pacific halibut. Poaching a lean protein in a rich liquid like coconut milk ensures that the fillet will stay moist and flaky. The aromatic Thai-inspired flavors of ginger, lemongrass, and herbs infuse into the coconut milk to produce a flavorful poaching liquid. As a bright complement to these flavors, the finished dish is topped with a sweet and acidic mango salsa.

While any species of white fish (or even wild salmon) can be used in this recipe, Pacific halibut breaks apart perfectly into large, tender flakes. Pacific halibut can also be a tricky fish to cook for beginners, because it is so lean, so poaching Pacific halibut it can be a great place to start.

Ingredients and Substitutions

Pacific halibut: Lean and perfectly flaky when gently cooked. Pacific cod, lingcod, and coho salmon are also great substitutes.
Garlic, ginger, lemongrass: These ingredients form the aromatic base of your poaching liquid and pair readily with coconut milk. If you’re missing one of the three, feel free to leave it out.
Thai red chili: If you don’t like spice, you can leave out this ingredient. If you do like spice but can’t find Thai red chili, substitute a serrano or jalapeno pepper.
Cilantro and Thai basil: Again, if you’re missing one of the two, feel free to leave it out. Also, Thai basil can be replaced with regular basil, though the flavor profile is different.

About Chef George Pramatarov:

George Pramatarov is a chef based in Minneapolis, Minnesota. Over the past decade, he has worked at several award-winning restaurants including St. Genevieve, Hai Hai, Grand Cafe, and Petite Leon — recently included in New York Times's 50 Favorite Restaurants of 2022. Born and raised in Bulgaria, George moved to the United States at age 14 and is equally influenced by Bulgarian, French, and American cuisine. Through cooking food and creating recipes, he is continually revisiting the feeling of home. When not cooking, George unwinds with his partner, Sara, and their crazy Beagle at the family lakeside cabin in Wisconsin.

Print Recipe

Coconut Poached Pacific Halibut with Mango Salsa

By Wild Alaskan Company

Prep time

15 minutes

Cook Time

20 minutes

Total time

35 minutes

Yield

Ingredients

2 (6 oz.) portions Pacific Halibut
2 tablespoons grapeseed oil
1 shallot, minced
3 garlic cloves, minced
1 fresh Thai red chile, minced
1 (14 oz.) can coconut milk
1 tablespoon fish sauce
3 limes, divided
2-inch piece of ginger, minced
9-inch lemongrass stalk, cut into thirds
1 small bunch cilantro, leaves finely chopped, stems reserved, plus more for garnish
2 sprigs Thai basil, leaves finely chopped, stems reserved
1 large ripe mango, diced
2 roma tomatoes, diced
½ red onion, diced
½ teaspoon crushed red pepper flakes
Salt

Instructions

1. In a large, straight-sided pan, heat oil over medium heat until it begins to shimmer. Add shallots, garlic and Thai chili and cook, stirring often until shallots are translucent, making sure garlic doesn’t burn, about 2 to 3 minutes.

2. Add coconut milk, fish sauce, 2 strips of lime peel, ginger, lemongrass, cilantro stems and basil stems to pan. Reduce heat to a bare simmer and let infuse for 10 minutes.

3. Meanwhile, mix together mango, tomatoes, onion, red pepper flakes, cilantro leaves, juice of one lime. Season to taste with salt. Set aside.

4. After broth has simmered, season fish with salt and gently place in poaching liquid, arranging in single layer. Cook the fish, covered, until just cooked and it begins to flake and registers at 140F at the thickest part of the fillet on an instant-read thermometer, about 5 to 6 minutes.

5. Using a fish spatula, transfer fish to serving bowls. Whisk remaining lime juice into poaching liquid. Season the broth with more kosher salt if needed, then ladle the broth all around the fish in the bowls. Garnish with cilantro and basil leaves. Spoon the mango salsa around fish, and serve immediately with a half of lime wedge.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Coconut Poached Fish with Mango Salsa

Tender, Flaky Fish Poached in Coconut Milk

Ingredients and Substitutions

Coconut Poached Pacific Halibut with Mango Salsa

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