Fish & Seafood

Coconut Chili Halibut

6 Comments

Howdy,

I was thinking about calling this a Thai Coconut Halibut, but really, it was about as authentically Thai as I am! 🙂 (I am of Scottish & Ukrainian decent for the record). Let’s just say it was inspired by the flavours of Thai food and the balance between, sweet, salt, sour and spice that you find in a lot of Thai cooking.

You will need…

  • 2 to 4 six ounce Halibut fillets (I had 2)
  • Juice of 1 lime
  • 1 can of coconut milk
  • a bunch of Thai basil, regular basil or cilantro (I used cilantro), chopped
  • about 2-4 tbsp of fresh grated ginger. I didn’t measure
  • about 1-2 tsp of sesame oil
  • about 1-2 tsp (or more depending on how hot you like it) of garlic chili sauce

I wanted to add lemon grass to this marinade as well, but they didn’t have any at the store.

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Combine all the ingredients in a big bowl…

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Then in a plastic freezer bag, add the fish and marinade and gently smush it all around and put in the fridge for a few hours. I think I had mine in the fridge for about 6 hours.

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I then lit the Large Egg and did a hybrid raised grid/indirect setup. You see I have a broken plate setter that I never threw out and saved for just this occasion. Big Green Egg sells a half moon stone that would accomplish the same thing, but I figured a broken plate setter would work.

I put the regular grid on the Egg first, then at the back I put the broken 2/3s of my plate setter, legs facing up, then on top of that I put my home made raised grid.

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The idea here was to cook the pineapple direct but raised grid and to cook the fish indirectly, which I placed on the raised grid but above the plate setter.

This actually worked perfectly!!! If you don’t have a broken plate setter, the half moon stone might be a good investment.

I plated it up with a Chilled Thai Noodle Salad that I found on The Fig Tree, a fantastic local vegetarian cooking blog I came across recently.

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In the end, the fish and the salad both turned out pretty good… I think I could have used a bit more chili sauce and a bit more sesame oil in both, but you never know with those things and don’t want to over power them on a first try.

Happy Egging!
Brian

6 thoughts on “Coconut Chili Halibut”

    1. It worked out really well! I wasn’t sure how those ingredient would taste together, so mixed up a small batch of the marinade in a separate bowl first (before wasting a whole can of coconut milk) and tasted it. I think it needed more chili and sesame in the end, but the flavours did work really well together. I would play with the proportions next time and add the lemon grass if I can find it.

  3. That sounds like a very healthy meal and I think I could eat all that (on a new diet, trying to get the diabetes back under control). And I’ve got a can of coconut milk I need to get rid of but was unsure what to do with it…if it hasn’t expired already.

    1. I love coconut milk!!! But you have to watch, it can be high in fat. If you want to kick it up a bit, being from down in Texas, add some extra fresh hot peppers to the marinade. I have been working on dropping some pounds myself, which is why I’ve been cooking less meat and more fish and veggies.

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