halibut with 1800 coconut tequila cream sauce

I love Mexican food, travel and fish! On a recent trip, I discovered 1800 coconut tequila, and of course, I just had to tinker with it to create a new recipe. The result — one of my spring favorites, halibut and fresh spring peas, with a Mexican flair. Enjoy!!

halibut with 1800 coconut tequila cream sauce

halibut with coconut tequila cream sauce


halibut with 1800 coconut tequila cream sauce

Course Main Course
Cuisine Mexican


  • 1 tablespoon coconut oil
  • 4 1/4- pound  halibut fillets
  • 3 to 4 tablespoons coconut tequila
  • 1 can coconut milk or heavy cream
  • 3 tablespoons lime juice
  • red hawaiian sea salt to taste
  • cayenne pepper to taste
  • Frank’s hot pepper sauce to taste
  • sugar to taste
  • 1/2 cup peas fresh or frozen thawed
  • thinly sliced green onions for garnish
  • crunchy fried onions for garnish


  1. Preheat oven to 400°F. Place a small sheet pan in oven to preheat as well.
  2. In large skillet, heat coconut oil over medium high heat. When coconut oil has melted, add the halibut, and cook about 2 minutes per side, until just beginning to brown. Transfer to heated pan in oven and cook about 4 minutes longer. Keep warm.
  3. Add 3 tablespoons of the tequila to the skillet and reduce by half. Pour in the coconut milk or cream, and about half of the lime juice. Bring to a boil and cook until sauce has thickened, about 3 minutes. Adjust the seasonings, using the remaining lime juice, salt, pepper, hot sauce and sugar to achieve balance. Stir in the remaining tablespoon of tequila and the peas; heat through. Serve hot.

To serve:

  1. puddle the sauce on serving plates, top with halibut, then drizzle with a bit more sauce. Garnish with green onions and crunchy fried onions. 

Recipe Notes

Serves 4.

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