I don’t know how I came up with this flavor profile. I think I literally looked at the ingredients in my fridge and thought “hey, these will go together.” The only thing I had to run out and buy was the halibut. This dish could work with any white fish — or even chicken. Recommended wine pairing? Bubbles of course!
In a food processor or blender combine all the ingredients for the purée except for the sliced green onion. Blitz until you've reached your desired consistency. (I chose to leave mine just a bit chunky for texture.) Transfer to a heat-safe dish and stir in sliced green onion. Set aside.
Bake the Halibut
Preheat oven to 400F
Prepare a sheet of foil large enough to envelope your halibut filet. Spray with cooking oil.
Line asparagus spears in the center of the foil and place the halibut on top of the spears.
In a microwave safe dish, add 1 tablespoon of butter and 1/2 tablespoon of water. Microwave until melted.
Pour melted butter over the filet. Season filet with salt and pepper.
Completely, but loosely, envelope the filet in the foil. Place in the center of the oven and bake for 10 to 15 minutes or until cooked through.
In a small saucepan, combine 1 cup of cauliflower rice with 1/3 cup coconut milk with salt and pepper to taste.
Bring to a low simmer and let it sit on low heat until cauliflower is cooked through and most of the milk is absorbed. (Cauliflower should be soft, but should still have some "bite" to it.)
Transfer to a clean bowl and let it cool just a bit before stirring in the cashews and coriander.
Plate it up
I chose to heat up the mango purée so as not to bring down the temperature of the whole dish. 60 seconds should do it (although microwaves do vary).
Place the halibut in the center of the dish and put asparagus spears on top. (This will give the halibut extra juice and seasoning.)
Lastly, use a measuring cup or small ramekin to scoop the pilaf and place it on the plate.