Robert Irvine’s eat!

All rights reserved 2010

Grilled Halibut Poisson Cru

Yields- 4 portions

2 lbs- fresh halibut- 6- 8oz portions
Juice- of 6 limes
1 cup- coconut flake
1 tbsp- sambol-chili sauce
1 tbsp- corn syrup
1 can- coconut milk- 14 oz
1 tbsp. tomato paste
1 tsp- sea salt or kosher
1 tbsp- minced parsley
2 tbsp- butter- softened


For the fish, heat grill to 350 or high heat, then season fish with salt, pepper and coriander then cook on both sides until medium well in temperature, 5-6 minutes per side.
Once cooked, remove from heat and rest for 2-3 minutes then serve over pre- cooked jasmine rice and finish with prepared sauce from below

In a bowl, blend all sauce ingredients, except butter and allow to blend or marinate for 30 minutes. After blending flavors pour through sieve or strainer, then heat over low heat until warmed, then whisk in butter off heat then serve.