- Prep Time30 Minutes
- Cook Time18 Minutes
- Ready In Time48 Minutes
Ingredients
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8 oz halibut cheeks (or halibut fillets)
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8 oz medium shrimp, peeled and deveined
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Juice from two limes
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1/2 tbsp + 1 tsp olive oil (divided)
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2 tsp dried cilantro
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1 tbsp jalapeño pepper, finely diced (divided)
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2 garlic cloves, minced (divided)
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1 cup red onion, finely diced
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2/3 cup red pepper, finely diced
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2/3 cup plum tomato, peeled, seeded and diced
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2/3 cup light coconut milk
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2/3 cup vegetable broth
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salt and pepper
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Directions
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Rinse halibut cheeks well, then cut into 1-inch cubes. Place in a glass bowl and add the shrimp. Drizzle with lime juice and 1/2 tbsp olive oil. Add cilantro, half the jalapeño and half the garlic. Toss to coat the seafood evenly. Cover and let marinate for 30 minutes.
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In a sauté pan, heat 1 tsp olive oil over medium heat. Add the onion and red pepper and sauté until soft, stirring frequently, about 4 minutes. Add the remaining jalapeño, garlic and the tomato. Cook just until the garlic is fragrant, about 1 minute.
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Add the coconut milk, vegetable broth, salt and pepper, stirring well to combine. Simmer about 10 minutes, until very flavourful.
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Add the halibut, shrimp and the marinade to the sauté pan and simmer just until the seafood is cooked through, about 3 minutes. Be careful not to over-cook the fish. Taste and adjust the seasoning as required.
Notes & Tips
Notes & Tips:
Serve with plenty of crostini to soak up the flavourful broth.