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Halibut parcels with coconut cream, chilli and lime

Barbecues aren't just for slabs of meat. Asian-inspired parcels can be assembled in minutes and chilled until you're ready to grill - use double-layered foil (or banana leaves for extra show-off factor).

Dish Details:


INGREDIENTS:

Halibut parcels with coconut cream, chilli and limebanana leaves (from the freezer section of Asian supermarkets. Visit thailand-uk.com for your nearest store) or use double-layered foil for wrapping
halibut fillets 6, 125g each
coconut cream 200ml
fish sauce 2 tbsp
red chilli 1, seeded and chopped
limes 2, zested
ginger 2 tbsp, chopped
coriander a small bunch, chopped

wineBrilliant wine match
Slightly sweet with hints of apples and pears, Blue Nun Pinot Grigio Riesling 2006, Germany (£4.49, Tesco) is remarkably good served cold on a hot day with a spicy BBQ.


PREPARATION:
1. Heat the barbecue. Make 6 large parcels using doubled over banana leaves or foil. Divide the fish between them. Mix the remaining ingredients in a small bowl. Divide between the parcels and season.

2. Seal the parcels with a toothpick or by folding in the edges of the foil. Put on the grill for 10 minutes then remove. Serve with rice and some sweet chilli dipping sauce.


PREP/COOK
INFORMATION:

Cook time: 25 minutes
Serves: 6

Source: Jennifer Joyce (Olive magazine)

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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