For the Coconut-Poached Halibut:
2 tablespoons coconut oil
1/3 cup diced yellow onion (1 1/2 ounces)
1 1/2 teaspoons minced garlic (3 to 4 cloves)
1 (2-inch) piece fresh ginger, peeled and thinly sliced (about 1 ounce)
2 (13.5-ounce) cans coconut milk
1 tablespoon soy sauce
2 teaspoons kosher salt
1 teaspoon apple cider vinegar
1/4 cup packed cilantro leaves fresh cilantro
4 (6-ounce) frozen Alaska halibut fillets
3 cups spinach (optional)
For the Mango-Avocado Salsa:
1 cup diced mango (from 1 mango)
3/4 cup diced avocado (from 1 avocado)
1/4 cup chopped cilantro leaves
2 teaspoons freshly squeezed lime juice
Salt, to taste
Pinch of cayenne pepper (optional)
Steamed jasmine rice, for serving (about ½ cup per person)
1. 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. Run frozen Alaska halibut fillets under cold water to remove any ice glaze and pat dry with a paper towel.
2. Pour in the coconut milk, soy sauce, salt, and 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 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.
3. If you like, you can keep the heat on and throw in 3 cups of spinach or other leafy greens (like bok choy or chard though times may vary a tad with heartier greens) into the poaching liquid. Using tongs, mix until just wilted (about 2 minutes), then remove.
4. 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.
5. Serve poached halibut over steamed jasmine rice. Spoon some of the poaching liquid on top, then top with mango-avocado salsa.