In Good Taste Recipe: "Pina Colada" Halibut

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“Pina Colada” Halibut

with Pineapple Salsa and Coconut Rice

By Josie Ross

Combining the bright ingredients of the tropical beverage, rum, coconut and pineapple, this rum glaze gives the fish great flavor. The pineapple salsa is a tart and refreshing condiment with just a bit of heat. Serve the fish with the salsa and the coconut rice.

For the fish:

4 filets of halibut, 6-8 oz each

1 cup light rum

Juice of 2 limes

2 tablespoon Worcestershire sauce

4 tablespoons brown sugar

3 tablespoons

Salt and pepper

6 tablespoons unsalted butter

2 tablespoons

4 cloves garlic, finely chopped

1/2 teaspoon freshly ground black pepper

½ teaspoon salt

1 lime, quartered

2 tbsp. finely chopped flat leaf parsley

Place the fish in a large baking dish. In a small bowl, combine the rum, lime juice, Worcestershire and sugar. Whisk together. Pour half of the mixture over the fish. Cover the dish, refrigerate for about 1 hour.

In a small saucepan, heat remaining marinade. Allow the mixture to come to a boil, simmer until thickened, about five minutes. Whisk in 3 tablespoons of butter, one at a time. Season to taste with salt and pepper, set aside and keep warm.

Preheat a grill or broiler to high heat. In a sauté pan, heat the butter & olive oil over medium heat. Add the garlic and stir for 1-2 minutes. Season the fish with salt and pepper. Place the fish in the pan, skin side up. Cook over medium high heat without moving for about three minutes, or until a nicely seared crust has formed on the bottom. Turn the fish over, and cook until done, about 4 minutes. To plate: mound the coconut rice onto the plate, place the fish on top of the rice, spoon salsa alongside, drizzle with rum sauce, then garnish with lime and parsley.

For the salsa:

2 cups 1/2-inch pieces pineapple (1/2 medium)

2 tablespoons chopped fresh cilantro or parsley

2 tablespoons lime juice

1 small red bell pepper, chopped (1/2 cup)

1 small red chili, seeded and finely chopped (1/2 teaspoon)

Mix all ingredients in glass bowl. Cover and refrigerate at least 1 hour to blend flavors.

For the Rice:

2 cup water
1/2 teaspoon salt
Dash of ground Thai chili pepper
2 large cans (13 oz) coconut milk
2 cup uncooked jasmine rice

To prepare rice, bring first 4 ingredients to a boil in a medium saucepan; stir in rice. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed.

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