Grilled Halibut and Bok Choy

Ingredients

• 1 tablespoon olive oil, plus more for grill and drizzling
• ½ cup unsweetened coconut flakes
• 1 lime
• 4 5–6-ounce skinless, boneless halibut fillets
• Kosher salt, freshly ground pepper
• 1 small head of bok choy, leaves separated, thick stems trimmed
• ¾ cup unsweetened coconut milk

Steps

1. Prepare a grill for medium heat; oil grate. Pulse coconut flakes in a food processor or a blender until coarsely chopped. Finely grate lime zest directly onto halibut and pack on coconut flakes. Drizzle lightly with oil; season with salt and pepper. Lightly coat bok choy with 1 Tbsp. oil; season with salt. Grill halibut, turning once, until browned on both sides and just opaque in center, about 5 minutes.
2. Meanwhile, grill bok choy leaves until lightly browned and tender, about 30 seconds per side.
3. Squeeze 2 Tbsp. lime juice into a small bowl and stir in coconut milk; season dressing with salt.
4. Divide halibut and bok choy among plates and drizzle with dressing.