Ingredients

• 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
• 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

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Instructions

1. 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.
2. 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.
3. Serve the fish over jasmine rice. Finish with the sauce.