Coconut-milk Poached halibut

4 servings 

20 minutes

Ingredients

1 13.5 ounce can full-fat coconut milk 

2 garlic cloves, finely grated 

½ tsp. ground turmeric 

¼ tsp. cumin 

¼ tsp. coriander 

1 ¾ tsp. Diamond Crystal kosher salt, plus more 

1 ½ lbs. boneless, skinless haddock filets or other firm, white fish filets such as cod or halibut 

4 oz. fresh corn kernels

1 serrano or jalapeno, thinly sliced 

¼ cup mint leaves 

¼ cup cilantro leaves 

1 Tbsp. lemon juice, plus wedges for serving 

White rice or thick-cut, crusty toasted bread, for serving 

Method

Add coconut milk, garlic, turmeric, cumin, coriander, and kosher salt to a medium pot over medium heat. Bring to a simmer and cook until the turmeric has bloomed and the poaching liquid is bright yellow and slightly thickened, about 5 minutes. 

Add fish filets and corn kernels. Nudge fish filets into the coconut milk so they're submerged in the poached liquid. Cover and let cook for 6-8 minutes or until the fish is cooked through and flakes easily. 

Meanwhile, add chili, mint, cilantro and lemon juice to a small bowl and toss to coat. Season with a pinch or two of kosher salt. 

Serve fish and coconut sauce over rice or crusty bread. Scatter over dressed herb salad to finish and serve with lemon wedges.