Coconut Mango Halibut Rice Bowl (Low FODMAP)

20 Minutes prep • 10 Minutes cook • Low FODMAP • Gluten-free • Serves 4 • Ok to make ahead: Steps 1-3

My daughter is AMAZING in the kitchen and she can whip recipes up out of thin air. This one was particularly delicious and also perfectly low FODMAP so I had to share! Halibut is firm, flaky, and mild and it pairs beautifully with the coconut rice, sweet mango, creamy avocado, and all the veggie toppings. Mango has a lot of fructose but one ounce is considered low FODMAP and a little goes a long way. It makes a beautiful addition and you don’t need much to add a delightful tropical flavor to this recipe. Make this tonight and transport yourself to the tropics.

Ingredients

12 ounces Halibut

1 tablespoon toasted toasted sesame oil

1 tablespoon salted butter, melted

1/2 teaspoon Kosher salt

1/2 teaspoon black pepper

Ingredients: Coconut rice

1 cup jasmine rice, or sushi rice

1 1/2 cups unsweetened coconut milk

1/2 teaspoon kosher salt

Ingredients: Toppings

4 ounces Mango, diced

1/2 cup purple cabbage, chopped

2 medium carrots, grated

2 green onions, green part only, chopped

8 ounces avocado, cubed

3 Persian cucumbers, sliced

1/2 cup microgreens

2 cups baby spinach, long stems removed

Pickled ginger (like you get with sushi)

Ingredients: Sauce

2 tablespoons gluten-free soy sauce or tamari

1 tablespoon fresh lime juice

1 tablespoon toasted sesame oil

2 teaspoons maple syrup

1 teaspoon rice vinegar

1 teaspoon toasted sesame seeds

Directions

(1) Prepare: Wash, chop, grate, and slice the veggies as indicated. Preheat the oven or grill to 425 degrees F.

(2) Make the coconut rice: Put the rice in a fine strainer and rinse under cold water until the water runs clear. Set aside and let drain. In a medium saucepan over medium heat add the coconut milk, rice, and salt and bring to a boil. Reduce heat to a simmer, cover, and cook 18-20 minutes, until the liquid has been absorbed. Remove from the heat. Stir and let sit for a few minutes before serving.

(3) Make the sauce: Combine all ingredients in a small jar or bowl and shake or whisk to combine.

(4) Cook the fish: Melt the butter and mix with the sesame oil. Put the fish in the middle of a square of foil large enough to make into a loose pouch around the fish. Add salt and pepper to the fish, then fold the foil across the top and sides to seal. Grill on medium-high or cook in a 425 degree F oven for 8 - 10 minutes—or until the fish is opaque and flakes when you cut into it.

(5) Plate and serve: Make a bed of spinach in the bottom of the bowl. Cover with warm coconut rice. Add the fish, then all of the other toppings around the fish. Drizzle with sauce and serve with a sprinkle of toasted sesame seeds and pickled ginger on the side.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

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