With only 10 minutes of prep and 2o minutes of cooking, this halibut recipe is a healthy, weeknight meal that beautiful enough for company.
Warm, sunny weather has finally hit us. After what seemed like the longest, dreariest winter ever, the heat has come upon us seemingly out of nowhere. Like, serious heat, dog days of summer kind of heat. I always find it a little harder to stay on track and eat well, when summer begins to approach. I think because it always seems to mean a few extra special drinks on the patio, burger bbq’s and later nights, along with patio snacks, like chips and dip and the like. Combine that with our busy Spring schedule and it becomes extra difficult to stay on track. That’s definitely been the case the past couple of weeks. We’ve been eating out more, grabbing meals on the way to a ball game, or quickly cooking up pre-made burgers on the bbq. In some cases it can’t be helped, in other cases I think it’s a bit of laziness on my part.
It’s not that I haven’t been cooking at all, I’ve just had a hard time planning ahead and coming up with anything new and exciting. The exception last week was this Halibut. Marinated and cooked in the delicate flavours of coconut milk and lemongrass and then balanced our with a healthy bok choy salad with peanut vinaigrette, this was a delicious meal that we all enjoyed.
4 Halibut fillets
1 – 398 mL Can full fat coconut milk, divided
1 stalk of lemongrass, outer shell removed, and sliced
1 tbsp soy sauce
2 tbsp rice wine vinegar
1 tbsp peanut butter
1 tbsp lime juice
1 tsp coconut sugar (honey or brown sugar could be substituted)
1 tbsp extra virgin olive oil
1 shallot, sliced
1 tbsp ginger, minced
3 Cup Baby Bok Choy, roughly chopped
1 Cup snap peas, sliced
1/3 Cup peanuts, chopped and toasted
Preheat the oven to 350 degrees Farenheit
Pour the coconut milk into a small bowl and whisk until smooth and creamy. Measure out 1/3 Cup and set aside. Add the lemongrass to the remaining coconut milk. Stir to combine.
Place the halibut fillets in a shallow baking dish. Season with salt and pepper, then evenly pour the coconut milk mixture over the halibut. Bake in the oven for 20 – 25 minutes until tender and flaky.
While the halibut is in the oven prepare the peanut vinaigrette. Whisk the coconut milk that was set aside together with the soy sauce, rice wine vinegar, peanut butter, lime juice and coconut sugar. Set aside.
In a skillet, heat the olive oil over low-medium heat. Add the ginger and shallots. Saute until just beginning to sweat. Add the bok choy and snap peas, cooking for 2-3 minutes, until the bok choy is just beginning to wilt. Remove from the heat and toss with the peanut dressing. Serve alongside the poached halibut.
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