Ingredients Weight Measure
Halibut fillets, 8 oz. 12 ea.
Coconut milk 2 cups
Pineapple juice 1 cup
TABASCO® brand Original Red Sauce 2 Tbsp.
Rum 4 Tbsp.
Fingerling potatoes 3 lbs.
Crème fraîche 4 Tbsp.
Dijon mustard 4 Tbsp.
Horseradish 2 Tbsp.
TABASCO® brand Original Red Sauce 1 Tbsp.
Mango, small diced 1 ea.
Spinach, fresh 1 lb.
Shallot, small diced 1 ea.
Mushrooms, shiitake, sliced 1 cup
Coconut shells, broken in half 6 ea.


  1. Marinate fish for 30 minutes in coconut milk, pineapple juice, TABASCO® Sauce and rum.
  2. Broil fish in a 375°F oven until done.
  3. Cut potatoes in half lengthwise and deep-fry in 350°F oil until golden brown. Season with salt and pepper and then mix with crème fraîche, Dijon, horseradish, TABASCO® Sauce and mango.
  4. Sauté spinach with shallots and mushrooms.
  5. For each serving, place half of coconut shell in center of plate and place spinach mixture inside. Place fish on top of spinach, and arrange potatoes on plate around the coconut shell.

Yield: 12 servings