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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!
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Servings: 4


  • Coconut-Poached Halibut

  • 2 tablespoons coconut oil
  • 1/3 cup diced yellow onion (1 1/2 ounces)
  • 3-4 cloves garlic, minced
  • 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
  • 4, 6-ounce frozen Alaska halibut fillets
  • 3 cups spinach, bok choy or chard (optional)
  • 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)
  • Steamed jasmine rice, for serving (about ½ cup per person)


  1. Step 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. Step 2 Sauté 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. Step 3 Combine sauce and cook halibut

    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.

  4. Step 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. Step 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. Step 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.

Cooking Technique Video