halibut with 1800 coconut tequila cream sauce

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

halibut with 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.

Serves 4.


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