Baked Halibut with Coconut Cashews Recipe

1 cup fresh, grated coconut
1/3 cup vegetable oil, divided
1 large onion, finely chopped
2 cloves garlic, finely chopped
2 cans mild green chiles, chopped
1/2 tsp salt
1 tsp curry powder
2 tbsp chopped unsalted cashews
1 lb halibut fillets, finely chopped
1 tbsp lemon juice
2 eggs, lightly beaten

Saute coconut in 1 tbsp oil until lightly browned. Saute onion in remaining oil until tender but not browned. Add garlic, chiles, salt, and curry powder, and cook, stirring, 2 minutes.

Add coconut, nuts, and halibut. Cook 2 minutes. Cool slightly. Mix lemon juice with eggs and add to skillet.

Divide halibut mixture among 6 oiled (7-inch) squares of aluminum foil. Wrap tightly and and place on a baking sheet.

Bake at 375 degrees for 20 minutes.

Serves 6.

Mark Warner
Mark H. Warner was raised in Juneau and he has been fishing the waters of Alaska for more than 30 years. He grew up working with his father developing Doc Warner’s from its earliest days. After getting his Ph.D. in Mechanical engineering, he went to work in the industry where he later completed an Executive MBA. Then in 2010, his father, Doc, offered Mark and his wife, Kristina, the opportunity to move back to Alaska and operate the lodge full-time. Today, Mark has over 25 years of experience with Doc Warner’s. His knowledge and experience teaching people about self-guided fishing in Alaska are now used to create lasting memories for Doc Warner’s guests.
Posted in Halibut Recipes, Recipes

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