Grilled Halibut Skewers with Peanut Satay and Coconut Rice

Name: Grilled Halibut Skewers with Peanut Satay and Coconut Rice
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Ingredients: 3 Sealand Halibut fillets, defrosted; 3 tablespoons Soy Sauce; 1 tablespoon Water; 1 tablespoon Light Brown Sugar; 1 teaspoon Ground ginger; 2 Tablespoons Butter; 1 onion thinly sliced, small or medium size sweet white onion; 1/4 cup cashews toasted or raw; 1 cup long grain rice jasmine or basmati rice; 1/4 teaspoons salt; 1/2 teaspoon bouillon chicken or veggies; 1/8 teaspoon cinnamon; 1/2 teaspoon garlic powder; 1/4 teaspoon paprika; 1 1/2 cups coconut milk low fat or regular; 1/4 cup cashews toasted for garnish; 2 tablespoons cilantro leaves; 1 cup Peanut Butter natural, organic is best; 2 Tablespoons Soy Sauce low sodium; 1 1/3 cups coconut milk canned; 1/4 cup sugar; 2 Tablespoons Apple Cider Vinegar or rice vinegar; 1 Tablespoons chilli flakes or chilli sauce or red curry paste

Take your grilling game to the next level with these tender, marinated Grilled Halibut Skewers served alongside creamy coconut rice and a rich, spicy-sweet peanut satay sauce. This vibrant, Southeast Asian-inspired dish is packed with flavor, texture, and color — making it the ultimate summer meal or light but satisfying dinner.

Made with premium Sealand Halibut, these skewers hold their shape beautifully on the grill and soak up the bold marinade perfectly. Paired with aromatic coconut rice and that addictive satay dipping sauce, it’s a well-balanced plate that hits every craving.

Rated 5.0 stars by 1 users

Servings

Prep Time

5 minutes

Cook Time

40 minutes

These grilled halibut skewers are marinated in soy, ginger, and brown sugar, then served with rich coconut rice and a creamy, spicy peanut satay sauce — a bold, Southeast Asian-inspired dinner that’s perfect for summer grilling or weeknight meals.

Author:

Sealand Quality Foods

Ingredients

Fish

3 Sealand Halibut fillets, defrosted
3 tablespoons Soy Sauce
1 tablespoon Water
1 tablespoon Light Brown Sugar
1 teaspoon Ground ginger

Coconut Rice

2 Tablespoons Butter
1 onion thinly sliced, small or medium size sweet white onion
1/4 cup cashews toasted or raw
1 cup long grain rice jasmine or basmati rice
1/4 teaspoons salt
1/2 teaspoon bouillon chicken or veggies
1/8 teaspoon cinnamon
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1 1/2 cups coconut milk low fat or regular
1/4 cup cashews toasted for garnish
2 tablespoons cilantro leaves

Peanut Satay

1 cup Peanut Butter natural, organic is best
2 Tablespoons Soy Sauce low sodium
1 1/3 cups coconut milk canned
1/4 cup sugar
2 Tablespoons Apple Cider Vinegar or rice vinegar
1 Tablespoons chilli flakes or chilli sauce or red curry paste

View Cart (0) Checkout

Directions

Remove the Sealand Halibut fillets from the packaging and defrost overnight in the fridge.
Pat dry the halibut on both sides.
Use a sharp knife and you can cut the halibut into chunks. However we prefer to slice each halibut fillet into 3 strips lengthwise. The fish is firm and will not break apart.
Mix all the remaining marinade ingredients in a shallow plate.
Take those sliced pieces of fish and place them right into the bowl of the marinade. Toss them well to coat evenly with the flavours.
You can marinade the fish for up to 3 hours, or just proceed right away.
When ready to grill, skewer each piece of fish into a wooden skewer lengthwise. This will keep the fish intact and in shape during grilling.
Again since this is a relatively firm fish, you will find that it's easy to skewer.
Start by preheating the grill. This can be an outdoor gas or charcoal grill. Or you can grill them indoor.
When the grill is ready, place the halibut on the grill in a single layer.
Grill for just 2-3 minutes and flip when charred. Continue cooking and grilling on the other side until the fish feels firm.
If you have a meat thermometer,, the internal temperature should record 145 degrees F. At that point the grilled halibut is ready.
Serve with Satay Sauce and Coconut rice.
To make the Coconut rice : Run some cold water over the rice in a strainer. Watch until the water doesn't look cloudy anymore, and it's ready.
Start by melting the butter over medium high heat and sauté the onion slices.
Make sure the onions are very soft and slightly golden before proceeding with the recipe.
Add in the cashews to the onions and butter. Sauté them for just a minute if they're previously toasted or roasted.
Now add in the rice. The rice needs to be sautéed well in butter and each piece coated in butter. Cook the rice for 1-1.5 minutes over medium heat, tossing continuously.
Season the rice. Mix in the bouillon, salt, garlic powder, paprika and toss it over the rice, and mix well for 30 seconds.
For every cup of rice, use 1.5 cups of coconut milk. No more no less. Now add in the coconut milk.
Bring the coconut milk to a boil, and once it boils, cover the pot and drop the heat to the lowest setting.
The rice needs about 18-20 minutes to cook. Uncover the pot and fluff the rice around, cover again and wait 5 minutes.
Fluff the rice and toss around when ready and garnish with fresh cilantro leaves and extra toasted cashews on top.
To make Peanut Satay Sauce: In a medium pot (3 quart) add all the ingredients together at once over medium heat.
Start to mix the sauce together and you will notice it curdle at first, which is normal.
Continue whisking and you'll notice as the sauce heats up, the ingredients will blend in together.
At this point the sauce is mixed and smooth. You can switch to a whisk at any point if you feel the spoon is requiring too much effort. The sauce will cook for 4-5 minutes only.
The sauce is now ready to serve. You can serve it right away or place it in a jar and save for later.
Serve the grilled halibut dipped in Satay Sauce along with Coconut Rice on the side and Enjoy.
Bon appetit

Grilled Halibut Skewers with Peanut Satay and Coconut Rice