Alaskan Halibut

Coconut Poached Alaska Halibut with Mango-Avocado Salsa

Posted by Sena Wheeler on


Coconut Poached Alaska Halibut with Mango-Avocado Salsa

Coconut Poached Alaska Halibut with Mango-Avocado Salsa

Alaska halibut gently poached in coconut milk and spices topped with a bright mango salsa, all over warm jasmine rice - this makes for an out-of-this-world flavorful dish! You can even cook this recipe with frozen halibut for a really quick weeknight meal. 


  • 4 tablespoons coconut oil 

  • 1/3 cup yellow onion, diced

  • 3-4 cloves garlic, minced

  • 1 piece fresh ginger (2-inches), peeled and thinly sliced
  • 2 cans coconut milk (13.5 oz per can)
  • 1 tablespoon soy sauce
  • 2 teaspoons kosher salt
  • 1 teaspoon apple cider vinegar
  • 1/4 cup packed cilantro leaves
  • 4 frozen Alaska halibut fillets (6 oz each)
  • 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 teaspoons freshly squeezed lime juice
  • salt to taste
  • pinch of cayenne pepper (optional)


  1. Prepare the halibut. Run frozen Alaska halibut fillets under cold water to remove any ice glaze and pat dry with a paper towel.
  2. Saute the aromatics. Heat the 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.

  3. Combine the sauce and cook halibut. Poor in the coconut milk, soy sauce, salt, vinegar and stir to combine. Bring to a gentle boil, add the halibut, and reduce the heat to a very gentle simmer. Cover and cook until halibut is just cooked through, about 10-12 minutes depending on thickness (decrease time if fish is defrosted). Halibut should be  opaque and flake easily with a fork. Carefully transfer halibut to plate. 

  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. 
  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. 
  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.


Alaska seafood


Recipe courtesy of Alaska Seafood.




wild alaskan halibut


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