Thai Marinated Halibut

Question: What do you make with left over coconut milk and fresh halibut that is on special?
Answer: Thai Marinated Halibut

2 pounds halibut, cut into 6 pieces
2 garlic cloves, chopped
1 long, red chili, seeded & chopped
3 tbsp Thai basil, chopped, divided
1 tbsp sugar
3 limes, divided
1-2/3 cup light coconut milk
1 tbsp fish sauce

Place garlic, chili, 2 tbsp of the basil and sugar in a food processor. Grate the rind of one of the limes and add to the mixture along with the juice of that lime. Process into a rough paste. Add the coconut milk and mix well.
Place halibut pieces in a shallow dish; cover with the marinade and refrigerate for one hour. Remove from refrigerator and allow to come to room temperature. Drain the marinade and reserve.
In the meantime, prepare the grill. When coals are ready, add the fish and cook for 4 minutes on each side or until fish flakes with a fork.
Strain the marinade. Pour the milk into a saucepan, bring to a boil and simmer gently for 5 minutes. Add the sieve contents and continue to simmer 1 minute more. Stir in the fish sauce and the remaining Thai basil.
Place fish on a deep serving plate and pour over the sauce. Cut the remaining limes into wedges and serve with halibut.

This recipe was adapted from “Grill – Stylish Food to Sizzle” by Linda Tubby.