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Grilled Coconut-Lime Halibut

Servings: 4

For a colorful main dish, serve the halibut over a medley of steamed Chinese black rice, cubed mango, and chopped red bell pepper.


  • 4 6-oz. skinless halibut fillets
  • Kosher salt
  • 1/2 cup canned unsweetened coconut milk
  • 2 Tbs. chopped fresh mint
  • 1  Tbs. minced shallots
  • 2  tsp. freshly grated ginger
  • 1 tsp. finely grated lime zest
  • 1 tsp. fresh lime juice
  • 1 scallion, thinly sliced

Nutritional Information

  • Calories (kcal) : 210
  • Fat Calories (kcal): 70
  • Fat (g): 8
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): .5
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 80
  • Sodium (mg): 390
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Sugar (g): 0
  • Protein (g): 31


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.


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Reviews (1 review)

  • TeaTimer | 08/01/2021

    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!

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