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Tender Alaska halibut is gently poached in a fragrant coconut broth and topped with a fresh mango-avocado salsa. Served over rice, this dish offers a light, tropical balance of rich and refreshing flavors—perfect for a bright, feel-good dinner.

Ingredients

Coconut-Poached Halibut

  • 2 Tbsp Coconut Oil
  • 1/3 Cup Diced Yellow Onion (1 1/2 ounces)
  • 3-4 Cloves Garlic, minced
  • 1, 2-inch Piece Fresh ginger, peeled and thinly sliced (about 1 ounce)
  • 2, 13.5-ounce Cans Coconut Milk
  • 1 Tbsp Soy Sauce
  • 2 tsp Kosher Salt
  • 1 tsp Apple Cider Vinegar
  • 1/4 Cup Packed Cilantro Leaves
  • 4, Frozen Alaska Halibut fillets
  • 3 Cups Spinach, Bok Choy, or Chard (optional)
  • Steamed Jasmine Rice, for serving (about 1/2 cup per person)

Mango-Avocado Salsa

  • 1 Mango, diced
  • 1 Avocado, diced
  • 1/4 Cup chopped Cilantro
  • 2 tsp freshly squeezed Lime Juice
  • Salt, to taste
  • Pinch of Cayenne Pepper (optional)

Directions

  • Step 1: Prepare the Halibut
    • Run frozen Alaska Halibut fillets under cold water to remove any ice glaze and pat dry with a paper towel.
  • Step 2: Sauté the Aromatics
    • Heat coconut oil in a large sauté pan over medium heat.
    • Add the onion, garlic, and ginger, and cook until everything is aromatic and the onions are translucent, about 2 minutes.
  • Step 3: Combine Sauce and Cook Halibut
    • Pour in the coconut milk, soy sauce, salt, and vinegar; stirring to combine.
    • Bring to a gentle boil, add the Halibut, and reduce heat to a very gentle simmer.
    • Cover and cook until Halibut is just cooked through and opaque, about 10-12 minutes depending on thickness and doneness.
    • Halibut should be opaque and flake easily with a fork.
    • Carefully transfer Halibut to a plate.
  • Step 4: Cook Optional Greens
    • With the heat still on, throw in spinach or other leafy greens into the poaching liquid.
    • Using tongs, mix until just wilted (about 2 minutes), then remove.
  • Step 5: Make the Salsa
    • While the halibut is poaching, mix together the mango, avocado, cilantro, and lime juice in a bowl.
    • Season with salt to taste.
    • If you like a little heat you can add a pinch of cayenne as well.
  • Step 6: Plate and Serve
    • Serve poached halibut over steamed jasmine rice.
    • Spoon some of the poaching liquid on top, then top with mango-avocado salsa.