When the heat is blazing and the sun is scorching there’s nothing like sitting by the pool under some shade enjoying refreshing drinks and great food with the Sizzling Summer Series from Summerset. Such a day is perfect for fresh grilled fish like Grilled Halibut and Bok Choy with Coconut-Lime Dressing. Light, flaky, and seasoned with fresh lime and coconut, this halibut and bok choy won’t drag down your overheated metabolism keeping you ready and refreshed for the water action or a siesta.
As with all fish and seafood, begin with the freshest halibut you can find. If frozen, go for freshly caught fillets over the farmed ones for a healthier, lighter result. Prepare halibut by seasoning with lime zest, coconut flakes, olive oil, salt, and pepper. Grill on oiled grates over medium heat about five minutes until the center turns slightly opaque. Grilling the bok choy for just 30 seconds unlocks the sweet and mild flavor, which complements the texture of the halibut. The coconut-lime dressing is a simple combination of lime juice, coconut milk, and salt that when drizzled over the finished halibut and bok choy, brings it all together with sweet and citrusy goodness. Enjoy the summer, enjoy the grill, and make new memories this summertime with the Sizzling Summer Series.
Grilled Halibut and Bok Choy with Coconut-Lime Dressing Ingredients
- 1 tablespoon olive oil, plus more for grill and drizzling
- ½ cup unsweetened coconut flakes
- 1 lime
- 4 5–6-ounce skinless, boneless halibut fillets
- Kosher salt, freshly ground pepper
- 1 small head of bok choy, leaves separated, thick stems trimmed
- ¾ cup unsweetened coconut milk
Grilled Halibut and Bok Choy with Coconut-Lime Dressing Coleslaw Directions
- Prepare a grill for medium heat; oil grate. Pulse coconut flakes in a food processor or a blender until coarsely chopped. Finely grate lime zest directly onto halibut and pack on coconut flakes. Drizzle lightly with oil; season with salt and pepper. Lightly coat bok choy with 1 Tbsp. oil; season with salt. Grill halibut, turning once, until browned on both sides and just opaque in center, about 5 minutes.
- Meanwhile, grill bok choy leaves until lightly browned and tender, about 30 seconds per side.
- Squeeze 2 Tbsp. lime juice into a small bowl and stir in coconut milk; season dressing with salt.
- Divide halibut and bok choy among plates and drizzle with dressing.
Taken from bonappetit.com