This recipe didn't really take that much time to make once you have all of the ingredients.

Ingredients:
3 T. vegetable oil
1/2 small onion, thinly sliced
1 garlic clove, minced
1 small jalapeno, thinly sliced
1/2 t. ginger
salt and pepper
1/4 c. toasted coconut
1 1/2 c. chicken stock
2 Halibut fillets
1/2 c. cornstarch
1 handful snap peas
grated zest and juice of 1 lime
handful cilantro

Put your coconut in a dry pan on medium heat, stirring frequently for about 3 mins. or until coconut begins to brown. When finished, set to the side.

Heat 1 T. oil in a medium skillet over medium heat, and add onion, garlic, jalapeno and ginger. Cook for 3 mins., stirring frequently. Add toasted coconut and chicken broth and bring to a bubble then turn heat down and allow to simmer for 5 mins.

For the Halibut, score the skin side of the fish with a crosshatch pattern. Place cornstarch on a plate, and preheat another skillet with the remaining oil on medium-high heat. Salt and pepper each side of the Halibut, then dredge it through the cornstarch, shaking off the excess. Once skillet is hot, add the fish, skin side down. Cook for 4 mins. on each side, flipping twice, depending on how thick your Halibut is. Cook fish until golden and crispy.

Once the fish is almost finished cooking, add the snap peas to the simmering coconut broth, cooking for about 5 mins. Add lime zest and juice and cilantro and remove from the heat. Transfer the broth to a shallow bowl with the crispy Halibut on top.