1/4 cup (60 ml) coconut milk

2 tablespoons (30 ml) lime juice

1 teaspoon (5 ml) finely chopped ginger

1/2 clove garlic, finely chopped

4 skinless haddock fillets, about 6 oz (170 g) each

4 large sheets aluminum foil

2 tablespoons (30 ml) chopped cilantro

Salt and pepper

Preheat the grill, setting the burners to high.

In a bowl, combine the coconut milk, lime juice, ginger and garlic. Set aside.

Place each fish fillet in the centre of a sheet of aluminum foil. Drizzle with sauce. Season with salt and pepper. Fold up the foil and seal the papillotes tightly. Grill until the fish is cooked, about 5 minutes.

Sprinkle with cilantro and serve with basmati rice.

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