Ingredients
13.5 oz. Coconut Milk
1 Shallot
2 cloves Garlic
½ cup Cilantro
1 Serrano Pepper
1 cup Chicken Stock
1 tsp. Salt
½ tsp. Pepper
1 Lime
4 8oz. Halibut or Red Snapper Filets (1 ½” – 2” Thickness)
❃❃Serves 4❃❃
Preparation
Cut shallot in half, smash garlic and remove skins, slice serrano, chop cilantro, zest 3 one-inch wide strips from lime.
Fish
In a non-stick skillet with 1 Tbsp. olive oil sear fish until browned on each side. Remove from skillet and add to sauce and let poach on medium heat for 12 – 15 minutes turning halfway through cooking.
Sauce
In a skillet add coconut milk, chicken stock, shallot, lime zest, garlic, cilantro, serrano, 1 tsp. salt and ½ tsp. pepper. Allow mixture to infuse for 30 minutes on medium low to medium heat.
Once infused and fish is cooked remove fish to a plate and cover with foil. Strain sauce return to pan and reduce by half. Once reduced serve on top of each piece of fish.