Grilled Halibut Poisson Cru

Ingredients

• 2 tablespoons butter softened
• 14 ounce coconut milk canned
• 1 tablespoon sambal chili sauce 
• 1 cup coconut flakes 
• 4 servings jasmine rice cooked for serving
• 1 tablespoon plus 
• 1 tablespoon parsley fresh minced
• 1 teaspoon ground coriander 
• 2 pounds halibut fresh divided
• 6  juice of lime 
• 4 servings salt and pepper black freshly ground
• 1 teaspoon kosher sea salt 
• 1 tablespoon tomato paste 

Equipment

• bowl
• sauce pan
• whisk
• sieve
• grill
• grill pan

Directions

1. For the sauce: In a bowl, blend the coconut milk, coconut flakes, chili sauce, corn syrup, parsley, tomato paste, salt and lime juice and allow to marinate for 30 minutes. Then pour through a sieve or strainer into a saucepan.
2. Heat over low heat until warmed.
3. Whisk in the butter off the heat before serving.
4. For the fish: Preheat the grill to 350 degrees F or a grill pan over high heat. Then sprinkle the fish with salt, pepper and the coriander. Cook the fish on both sides until medium-well in temperature, 5 to 6 minutes per side. Once cooked, remove from the heat and rest for 2 to 3 minutes.
5. Serve the fish over jasmine rice. Finish with the sauce.