Halibut parcels with coconut cream, chilli and lime
recipe
Halibut parcels with coconut cream, chilli and lime
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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).
Ingredients
- banana 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
- Brilliant wine match
Serves:
6
Cook Time:
25
Total Time:
25min
Directions
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- Heat the barbecue. Make 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.
- Seal the parcels with a toothpick or by folding in the edges of the foil. Put on the grill for minutes then remove. Serve with rice and some sweet chilli dipping sauce.
Source: Jennifer Joyce (Olive magazine)
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