Grilled Coconut Curry Halibut

🧂 Ingredients

• 2 pounds halibut fillets
• salt and black pepper to taste
• 2-3 limes, quartered
• 2 green onions, thinly sliced

  (garnish)
• For marinade/sauce
• 1 cup coconut milk
• 1/4 cup soy sauce
• 2 tablespoons green curry paste
• 1 tablespoon brown sugar

  (Use Truvia for low carb option)
• 1 teaspoon grated ginger
• 1-2 cloves garlic, minced
• 1/4 teaspoon red chili flakes

  (use less if preferred)

Instructions

• 1 Combine green curry with soy sauce, slowly stir in coconut milk. Add remaining
  ingredients. Reserve 1/2 of the marinade to use as the sauce.
• 2 Place halibut in a large Pyrex dish. Pour marinade over top. Using tongs, gently
  turn to coat. Cover dish with plastic wrap and place into refrigerator for 2
  hours.
• 3 Preheat grill for 400 degrees F.
• 4 Simmer reserved sauce in a small pot on the stovetop for 5 minutes over medium
  to medium-low heat, stirring often. Remove from heat, cover and keep warm
• 5 Heat oil in a cast-iron skillet on the grill.
• 6 Remove fish from marinade, season with salt and pepper, and place it in the
  skillet. Cook for 5 minutes, gently turn, and cook for another 3-4 minutes or
  until it reaches an internal temperature of 145 degrees F.
• 7 Remove skillet from grill and squirt a little fresh lime juice on each piece of
  fish. Transfer the halibut to a serving dish, drizzle with coconut curry sauce
  sauce, garnish with sliced green onions, and serve.
• 8 Store leftover fish in an airtight container in the refrigerator for 3 days.
  Reheat in a skillet on the stovetop or in the microwave.

Nutrition Info