A true cabin treat, or for your urban re-treat! Use the leftover coconut milk to flavor your rice, it really does amp up the flavor.
- 1 1/2 lbs. Halibut or swordfish (cut in 1-inch chunks)
- 1 cup coconut milk (unsweetened)
- 2 tablespoons olive oil
- 6–8 garlic cloves (chopped)
- 1 medium onion (chunked)
- 1 jalapeno pepper (seeded and chunked)
- 2 inches lemongrass (chopped (this is optional))
- 1 handful basil (or Thai basil if you have it)
- Salt and pepper to taste
Baste for the fish (apply right before removing from the grill)
- 2–3 tablespoons butter
- 1 garlic clove (chopped up)
- 1 medium onion (quartered and layers separated)
- 1 each red and yellow pepper (seeded and cut into 1-inch pieces)
- Trim skin from the fish. Blot dry with paper towels. Cut in 1-inch cubes and place in a medium-size non-reactive bowl.
- Combine the coconut milk, oil, garlic, onion, jalapeno, lemongrass, basil, salt and the black pepper in blender and process to a smooth puree. Be sure you have it seasoned properly with salt. Pour over fish and toss to coat. Cover and let marinate in the fridge for at least 1 hour up to 4 hours, stirring occasionally.
- Start or light your grill. Be sure to have a hot-spot and a cold-spot section. Melt the butter and garlic baste on the grill and put aside.
- Thread the veg and fish on skewers alternating between them all. Drizzle some oil on the skewers, then arrange on the hot grill, turning with tongs when the fish is nicely browned about 8-12 minutes. Brush with garlic butter during last minute of cooking.
- If heating the rice over the grill, add the pan to the cool side of the grill during the last 6-7 minutes of cooking the fish.
- Serve immediately and enjoy!
Cabin time, means I’m not going to sit in the kitchen making rice. Now is the time to allow myself a few shortcuts, like an already cooked rice/quinoa pouch. Add in some of the leftover coconut milk and it will completely elevate your meal! And I put it right on the grill to heat up, not even turning on the stovetop or micro!