Lemon and Herb marinated Halibut Steaks, Basmati Rice, Wok-fried Pak Choi,

Ingredients:

Coconut Jus
4 Halibut Steaks 7-8oz each
Juice of 2 Lemons
150g Finely chopped Fresh Herbs (Coriander, Basil, Mint and Chives ideally)

50ml Olive Oil 100g Basmati Rice
4 heads Pak-Choi separated into leaves at base
2tbsp Sesame oil
½ pint Fish Stock
1 tin Coconut milk
25ml Malibu
Salt & Pepper

* Marinade Halibut Steaks in lemon juice, olive oil and 2/3 of the fresh chopped herbs. At least two hours in advance 4- 8 would be ideal.
* Reduce Fish stock by ¾ and add Coconut milk and Malibu, re-boil and simmer for ten minutes. (can be made in advance and gently brought back to heat when needed)
* Bring a medium sized pan of salted water to boil and Basmati, stir back to heat and simmer for 12-14 minutess till tender, drain in colander.
* Season Halibut steaks and cook under preheated grill for 4 -6 minutes on each side depending on thickness till flesh just starts to come away from centre bone when gently pushed.
* Fry pak – choi in hot wok with sesame oil for 1-2 minutes moving constantly.

Add 3 tablespoons of water just as it starts to wilt to steam through the stalks and season.
* Add remaining fresh herbs to coconut jus and serve with a wedge of lime