Pan-Seared Halibut with Mango Salsa and Coconut Rice

1. Prepare coconut rice: Rinse rice several times until water runs clear. In medium saucepan, combine rice, coconut milk, water and salt. Place over high heat and bring to a boil; stir to prevent sticking.
2. Cover with tight-fitting lid and reduce heat to low. Cook 15 minutes; remove from heat and let stand 5 to 10 minutes before serving.
3. Prepare mango salsa: In bowl, combine mangoes, scallions, sambal, lime juice, fish sauce and sugar; check for seasoning. Add more fish sauce to taste, if needed. Set aside.
4. Prepare halibut: With paper towels, pat halibut dry until no moisture remains on outside of fish. Season generously with salt.
5. Meanwhile, heat a cast-iron skillet over medium high heat. Add the coconut oil. Once the oil is hot, add halibut to pan. Do not try to turn the fish until it has a hard sear on the outside, about 3 to 4 minutes. Once seared the halibut will “let go” of the pan and can be easily turned with a fish spatula.
6. Flip fish and sear other side until internal temperature reaches 120 F. Serve immediately with mango salsa and coconut rice.

Photograph courtesy of Alaska Seafood Marketing Institute