Halibut

Ingredients

• 1/4 cup extra virgin olive oil
• zest of 1/2 small lime
• juice of 1/2 small lime
• 2 cloves minced garlic
• 1/2 cup chopped fresh cilantro
• salt and pepper to taste
• 4 halibut filets

 Directions

1. Mix the marinade ingredients together and put in a resealable plastic bag with the four halibut filets. Marinate in refrigerator for 60 minutes. 
2. Preheat grill to medium high and grill five minutes per side

Curry

• 1 can coconut milk
• 3 Tbsp green curry paste
• 1 Tbsp brown sugar
• 1/2 tsp salt
• 1 tsp lime juice
• 1 Tbsp curry powder
•  1 Tbsp cornstarch mixed with 1 Tbsp water to form a slurry

Mix everything together in a pot and just bring to the boil. Add the cornstarch and stir thicken.

Salsa

• 1 1/2 cups seeded and chopped vine-ripened tomatoes
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon finely minced fresh ginger
• 3 tablespoons fresh lime juice
• 2 tablespoons light brown sugar
• 2 tablespoons fish or oyster sauce 
• 1 teaspoon Siracha chili sauce

Directions:

1. Combine all of the ingredients in a small bowl.
2. Serve at room temperature or chilled.
3. The salsa will keep for up to 2 days in the refrigerator.

 Serve the grilled halibut over Basmati rice with the coconut curry sauce spooned over all and a tablespoon or two of the tomato salsa on the side.