Passion Fruit Sablefish with Coconut Rice

  • Done and ready to serve.

    I came into some really nice passion fruit (I grew up calling them by their Hawaiian name, liliquoi) and, after eating myself sick, I wanted to try cooking seafood with them. I had everything in the garden, kitchen and freezer for this meal, and it turned out amazing. Although I prepared it with sockeye salmon (and it was very good), I know it’s going to be best with sablefish or halibut so that’s how you’ll see the recipe below. I used this recipe from Cynthia Presser as a guide.

    Serves: 4


    • Two portions of sablefish or one large halibut portion (about 1.5 lbs fish total)
    • Coarse salt and roasted and ground black pepper (roast until smoking in super hot cast iron then grind in moral and pastel immediately)
    • 2 Tbsp. olive oil (I made the mistake of using coconut oil, which congealed on the cold fish and looked strange. You can see that in the picture)
    • 1 Tbsp. butter
    • 1 small onion, chopped
    • 3 Tbsp. brown sugar
    • 1 cup frozen passion fruit pulp or 3 whole (and full) passion fruits (I like the yellow ones, not the purple or orange)
    • ½ cup table cream or crème fraîche
    • ½ cup fresh mint, roughly chopped
    • ½ cup scallions, chopped
    • ½ cup cilantro, roughly chopped


    1. Preheat oven to 400 degrees F.
    2. After thawing seafood in fridge overnight, cut open package over the sink and rinse once under cold water. Pat dry. Season seafood with salt, pepper and 1 tablespoon of olive oil, rubbing fillets on both sides.
    3. Bake for 15 minutes or until done inside.
    4. Heat the butter and the remaining olive oil in a medium skillet. Add the onion and cook on medium-high heat until translucent, about 4 minutes.
    5. Stir the brown sugar and the passion fruit pulp, cook for another minute or two.
    6. Fold in the cream or crème fraîche and remove from heat.
    7. Once cool, blend using a blender or immersion blender (the recipe I used as a guide recommended shredding the onions with no blending step. However, the sauce has a strange consistency although still delicious. Lightly blending should create a lovely silky sauce).
    8. Mix chopped mint, scallions, and cilantro in a bowl.

    Coconut Rice:

    Serves: 4


    • 2 cups Thai jasmine-scented white rice
    • 2 cups coconut milk
    • 1 3/4 cups water
    • 2 heaping Tbsp. dry shredded unsweetened coconut (baking type)
    • 1/2 tsp. salt
    • 1/2 tsp. coconut oil, OR vegetable oil


    1. Rub oil over the bottom of a deep-sided pot. I use a deep cast iron dutch oven with a tight fitting lid.
    2. Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir initially to keep rice from sticking, clumping and burning.
    3. Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low (just above minimum). Cover tightly with a lid and let simmer 18 minutes, or until most of the liquid has been absorbed by the rice. To check, pull rice aside with a fork. If most of the coconut milk-water is gone, go on to the next step.
    4. Replace the lid and turn off the heat, but leave the covered pot on the burner to steam another 8 minutes, or until you’re ready to eat. 
    5. When ready to serve, remove the lid and fluff rice with a fork or chopsticks. Taste-test the rice for salt, adding a little more if needed.

    Grilled Broccoli:

    This is very simple and can be done in any number of ways. Very lightly cook broccoli by steaming or boiling. I like to just barely cook it so its still crunchy and fresh-testing. Remove from steam and put in a bowl of cold water with ice to stop cooking. Once cool, drain the water and toss with olive oil, chili flakes, finely chopped garlic (I put mine through a press), and coarse salt. Arrange on a pan and broil for a few minutes. The broccoli could also be grilled.

    Assembling the Plate:

    1. Place some rice on the plate.
    2. Place a piece of fish on top.
    3. Pour sauce over fish.
    4. Top with chopped greens.
    5. Add the broccoli as a side.

    Sockeye salmon in the package just thawed.

    Salmon with coconut oil on and salt and pepper.

    Roasting pepper corns.

    Mixing the greens.

    Young broccoli with garlic and chili flakes.

    Done and ready to serve.

    August 19th, 2014 | Traveler | No Comments | Tags: , , , , ,

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