Wild Halibut with a Coconut-Ginger Broth
Halibut is the largest of the flatfish family and is sustainably caught throughout New England. Its texture is second to none as it is a much meatier white fish with buttery flakes that have a mild taste. Halibut is also very versatile as it can be prepared in just about any fashion such as roasting, pan searing, grilling, broiling or even making a seasonal ceviche. From a health perspective, this fish is high in protein, rich in Omega 3s, and low in saturated fat. We love Halibut as it pairs so well with many different flavor profiles; from a pesto, lemon & rosemary spread to a creamy coconut, ginger, and garlic broth, it is absolutely delicious and can be enjoyed year round!
In this dish, we are going to bring to life the aforementioned coconut-ginger broth as it blends beautifully with the buttery white flakes of halibut. To begin, start to cook your couscous as it will be the first ingredient you plate for this recipe. Next, pat dry and generously season the halibut filets with salt. Be sure to really rub the filets with salt on each side and set aside. While the halibut is drying, prep each of your herbs and seasonings. Combine them all in one medium size bowl with the coconut milk and set aside. Once this is complete, pat dry the halibut filets one more time.
Heat a large stainless steel pan with the vegetable oil. The stainless steel pan is great for searing the halibut filets in this dish. Once heated, add the halibut into the pan skin side-down and sear for 3-4 minutes. Baste the filets with the oil while they are searing and then flip to cook the other side for 3 minutes. The time for searing will fluctuate for each filet as it depends on its thickness. Special note, the halibut is going to be added back into the coconut-ginger broth for 1-2 minutes later in the recipe. Feel free to remove from the pan when you estimate there is about 2 minutes remaining for the filets to be cooked.
Next, remove the halibut filets from the pan and set aside. Discard any excess oil and add the bowl of coconut milk, herbs, and seasoning to the heated pan. Let the broth come to a simmer and then add the kale and tomatoes, cook for 2-3 minutes with a lid on top to wilt the chopped kale. Finally, add the halibut filets back into the coconut-ginger broth and season with salt, pepper, and any excess lime juice. Baste the filets with the broth and let simmer for 1-2 minutes.
Its time to plate, add the couscous to your dish and create a bed out of it that the halibut filet will rest on. Next, add the halibut and carefully begin to pour some of the coconut-ginger broth on top. Add more broth, kale, and tomatoes to the dish. Season with salt and pepper one final time and serve. Bon Appetit!
Inspired by Joe Piccirillo
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- 1 lb. Halibut
- 1 Tablespoon Vegetable Oil
- Salt (To Prep & Season)
- 1 Can Coconut Milk
- 1 Teaspoon Fresh Ginger (grated)
- 1 Teaspoon Fresh Garlic (grated)
- 1 Scallion (chopped)
- 1 Teaspoon Lime Zest
- 1 Bunch of Kale (chopped)
- 6 Medium Tomatoes
- Salt & Pepper to Taste
- 1 Cup Couscous
- 1 Teaspoon Butter
- 2 Cups Water
- To begin heat a saucepan of water until it is boiling. Add the butter and couscous and mix so the butter is evenly distributed. Boil until cooked (10-12 minutes).
Halibut & Coconut-Ginger Broth
- Heavily salt the halibut filet, pat dry, and set aside. As the halibut is drying, prep each of your seasonings and vegetables. Combine the coconut milk, ginger, lime zest & juice, and scallions in a bowl and set aside.
- Once the halibut is mostly dry, pat the filet down one final time with a paper towel and heat the vegetable oil in a large pan (medium/high heat). Once the oil begins to ripple in the pan carefully place the halibut filets in the pan skin side down. Sear for 3-4 minutes while basting the top of the filets with oil. Then flip the filets and cook for another 3 minutes. The time of cooking will vary depending on the thickness of your halibut filet.
- Once the halibut is fairly cooked, remove from the pan and pour out the excess oil. A special note, you will be adding the halibut back into the coconut-ginger broth within the next five minutes. It is okay to remove the halibut 1-2 minutes prior to it being cooked as you will have the opportunity to finish it shortly. Add in the bowl of coconut milk, herbs, and seasonings to the hot pan. Bring the broth to a simmer. Once fragrant, add the chopped kale and tomatoes and cover the pan for 2-3 minutes to cook.
- Once the kale has wilted, add the halibut back to the pan in the broth. Baste the halibut with the coconut-ginger broth and let simmer for 1-2 minutes. Season with salt, pepper, and any excess lime juice.
- To plate, add the couscous to your dish, followed by the halibut directly on top. Carefully spoon the hot coconut-ginger broth on the halibut while adding the kale and tomatoes to the dish. Enjoy!