For a colorful main dish, serve the halibut over a medley of steamed Chinese black rice, cubed mango, and chopped red bell pepper.
Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire for indirect cooking. Season the fish with 1 tsp. salt.
In a medium bowl, combine the coconut milk, mint, shallots, ginger, lime zest, and juice, and stir well to make a chunky chutney. Add salt to taste.
Cut four 12×18-inch sheets of heavy-duty foil. Set one piece of fish in the center of each sheet. Top each fillet with a heaping tablespoon of the chutney. (Reserve the remaining chutney for serving.) Fold the foil over the fish, and crimp the edges to seal completely, leaving some air space inside.
Grill the packets over indirect heat for 8 minutes. Unwrap one packet, and check if the fish flakes easily. If not, continue cooking, checking after another minute.
Open the packets, drizzle with more chutney, sprinkle with sliced scallion, and serve.
This is an excellent recipe that is easy to prep ahead for a dinner party and is delicious as well as beautiful! Prepared it exactly as written for my husband and he can’t wait to have it again! The black rice is amazing but takes 45 minutes to cook, so plan ahead!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.