I love Mexican food, travel, and fish! On a recent trip, I discovered 1800 coconut tequila, and of course, I just had to tinker with it to create a new recipe. The result — one of my spring favorites, halibut, with a Mexican flair. Enjoy!!
halibut with 1800 coconut tequila cream sauce
- 1 tablespoon coconut oil
- 4 1/4-pound halibut fillets
- 3 to 4 tablespoons coconut tequila
- 1 can coconut milk or heavy cream
- 3 tablespoons lime juice
- red hawaiian sea salt, to taste
- cayenne pepper, to taste
- Frank’s hot pepper sauce, to taste
- sugar, to taste
- 1/2 cup peas, fresh or frozen thawed
- thinly sliced green onions, for garnish
- crunchy fried onions, for garnish
Preheat oven to 400°F. Place a small sheet pan in oven to preheat as well.
In large skillet, heat coconut oil over medium high heat. When coconut oil has melted, add the halibut, and cook about 2 minutes per side, until just beginning to brown. Transfer to heated pan in oven and cook about 4 minutes longer. Keep warm.
Add 3 tablespoons of the tequila to the skillet and reduce by half. Pour in the coconut milk or cream, and about half of the lime juice. Bring to a boil and cook until sauce has thickened, about 3 minutes. Adjust the seasonings, using the remaining lime juice, salt, pepper, hot sauce and sugar to achieve balance. Stir in the remaining tablespoon of tequila and the peas; heat through.
To serve: puddle the sauce on serving plates, top with halibut, then drizzle with a bit more sauce. Garnish with green onions and crunchy fried onions. Serve hot.