Halibut with Corn and Coconut

Ingredients

• 4 (5 oz) halibut filets (pin bones and skin removed (cod also works))
• 2 tsp coarsely ground coriander
• Kosher salt and freshly cracked black pepper (to taste)
• 2 Tbsp olive or coconut oil
• 3 garlic cloves (minced)
• 1 (2 inch) piece of fresh ginger (minced)
• 1 (1 ½ inch) piece fresh turmeric root (finely grated)
• 1 large shallot (minced)
• 8 oz sungolds tomatoes
• 2 ears shucked fresh corn (kernels removed)
• 1 (13.6 oz) can of unsweetened coconut cream
• 2-3 tsp fish sauce
• Torn fresh cilantro
• Torn fresh mint
• Thinly sliced serrano
• Lime wedges
• Steamed white rice (for serving)

Steps

1. Season the halibut with coriander, salt, and pepper all over. Set aside.
2. Coat the bottom of a large skillet over medium heat with olive oil. Add in garlic, ginger, turmeric, and shallots. Cook, stirring, until softened, 3-4 minutes.
3. Add in tomatoes and cook until just starting to soften, 2 minutes.
4. Add in corn and stir to coat in the oil. Add in coconut cream and bring to a simmer.
5. Nestle the seasoned fish into the sauce and bring to a simmer. Reduce heat to low, cover, and cook for 6-8 minutes until the fish is cooked through. This time will vary depending on the thickness of your fish.
6. Stir in fish sauce and season the sauce with more salt and pepper if needed.
7. Serve the fish topped with the corn/coconut sauce, torn cilantro, torn mint, serranos, lime wedges for squeezing all over, and the rice on the side.

Cook History