So many people ask how to use our Bird’s Eye Blend! While it can be used as a classic dry-rub, making marinades and sauces is another delicious way to use our blends. Since halibut is a more mild fish, I really enjoy pairing it with the Bird’s Eye Blend to really amp up the flavor. This preparation can also be done in the oven if you do not have a grill or grill basket. Some steamed or braised bok choi makes the perfect side dish for this meal. Our Bird’s Eye Grilled Halibut would not be complete without the Thai Heirloom Coconut Cloud (Khao Wisut) rice. The aroma of the rice and spices together will many anyone ask, “What are cooking that smells so good!?”
Ingredients:
4-6 tablepoons of Bird’s Eye Blend
Cilantro Lime Salt to taste
3 cans of full fat coconut milk
2 tablespoons of rice vinegar
1 tablespoon of sugar
2 tablespoons of fish sauce (optional)
4lbs of Halibut
4” piece of ginger, peeled roughly chopped
2 cloves of garlic
1 lime zested and juiced
4-5 tablespoons of avocado oil
Bird’s Eye Coconut Sauce
Mix 4-6 tablespoons of Bird’s Eye Blend into coconut milk.
Add rice vinegar, sugar and salt to taste (add a dash of fish sauce for the most authentic flavor)
Simmer until reduced and slightly thickened.
Quick Curry Paste:
Mix 4-6 tablespoons of Bird’s Eye Spice and Cilantro Lime Salt with ginger, garlic, lime juice/zest and avocado oil in a blender or food processor until smooth.
The Fish:
Remove skin if still on the fish.
Coat generously with curry paste.
Place inside fish grilling basket (prevents sticking with larger, delicate fish like halibut)
Grill on medium heat (300°-350° F) for 5-7 minutes per side, until it reads 130° internally.
Let rest and serve with the coconut sauce and rice.