Halibut in Creamy Coconut Sauce

This soul-warming dish is hearty without being heavy—perfect for a cool autumn evening.
Publish date:
halibut in creamy coconut sauce

Recipe by Joe Piccirillo

Start to Finish: 20 minutes

Servings: 4


  • 4 boneless, skinless halibut fillets (6 oz. each)
  • 2 tbsp. olive oil
  • 1 can (13.5 oz.) unsweetened coconut milk
  • 2 scallions, finely chopped (about 1/4 cup)
  • 1 tbsp. finely chopped fresh lemongrass
  • 1 tsp. lime zest, plus 1 tbsp. juice
  • 1 tsp. grated peeled fresh ginger
  • 1 tsp. grated garlic
  • 4 cups chopped stemmed kale (from 1 bunch)
  • Sliced red chile, for garnish


Season fish. In nonstick skillet, cook fish in oil over medium-high heat until flaky, 4 to 5 minutes per side. Transfer to plate. In same skillet, add coconut milk, scallions, lemongrass, lime zest and juice, ginger, and garlic; season. Bring to simmer. Cover; cook until fragrant, about 2 minutes. Add kale. Cover; cook for about 1 minute. Arrange fish on top of sauce. Cover; cook until kale is tender and fish is heated through, 1 to 2 minutes. Garnish with chile.