Ingredients
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1 tablespoon olive oil, plus more for grill and drizzling
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½ cup unsweetened coconut flakes
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1 lime
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4 5–6-ounce skinless, boneless halibut fillets
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Kosher salt, freshly ground pepper
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1 small head of bok choy, leaves separated, thick stems trimmed
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¾ cup unsweetened coconut milk
Directions
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Prepare a grill for medium heat; oil grate. Pulse coconut flakes in a food processor or a blender until coarsely chopped. Finely grate lime zest directly onto halibut and pack on coconut flakes. Drizzle lightly with oil; season with salt and pepper. Lightly coat bok choy with 1 Tbsp. oil; season with salt. Grill halibut, turning once, until browned on both sides and just opaque in center, about 5 minutes.
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Meanwhile, grill bok choy leaves until lightly browned and tender, about 30 seconds per side.
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Squeeze 2 Tbsp. lime juice into a small bowl and stir in coconut milk; season dressing with salt.
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Divide halibut and bok choy among plates and drizzle with dressing.
Recipe courtesy of Bon Appetit
