Grilled Halibut Poisson Cru - Genuis recipe

Ingredients Sauce: One 14-ounce can coconut milk 1 cup coconut flakes 1 tablespoon sambal chili sauce 1 tablespoon corn syrup 1 tablespoon minced fresh parsley 1 tablespoon tomato paste 1 teaspoon kosher sea salt Juice of 6 limes 2 tablespoons butter, softened Fish: 2 pounds fresh halibut, divided into four 6 to 8-ounce portions Salt and freshly ground black pepper 1 teaspoon ground coriander Jasmine rice, cooked, for serving Directions For the sauce: In a bowl, blend the coconut milk, coconut flakes, chili sauce, corn syrup, parsley, tomato paste, salt and lime juice and allow to marinate for 30 minutes. Then pour through a sieve or strainer into a saucepan. Heat over low heat until warmed. Whisk in the butter off the heat before serving. For the fish: Preheat the grill to 350 degrees F or a grill pan over high heat. Then sprinkle the fish with salt, pepper and the coriander. Cook the fish on both sides until medium-well in temperature, 5 to 6 minutes per side. Once cooked, remove from the heat and rest for 2 to 3 minutes. Serve the fish over jasmine rice. Finish with the sauce.