It doesn’t get any faster or easier than this Thai-inspired fish dish. The bright flavours of the cilantro and lime juice perfectly balance the richness of the coconut milk. I’ve used halibut filets here because they stand up well to turning in the pan after being sliced, though almost any OceanWise fish would taste great.
Time: 20 minutes
Serves: 4
Ingredients:
1 tablespoon extra-virgin olive oil 1 pound halibut filets – cut into 1” slices ¾ teaspoon kosher salt ¾ teaspoon fresh ground black pepper 1 clove garlic 14 ounce can light coconut milk 1 cup cilantro leaves – loosely packed 1 tablespoon fresh lime juicePreparation:
Place a pan just wide enough to hold the fish in one layer on medium-high heat and add the olive oil.
Season the fish slices with a ½ teaspoon each of the salt and pepper.
Add the garlic to the pan and stir for thirty seconds.
Place the fish in the pan and cook for one minute. Turn the slices over and cook for an additional minute.
Pour in the coconut milk and bring to a boil. Reduce the heat to simmer for two minutes.
Remove the pan from heat, then carefully stir in the cilantro leaves, lime juice and the balance of the salt and pepper. Serve immediately.