in a blender-
puree  ½ cup or fresh cilantro, a medium onion chopped , a cup of good quality coconut milk
marinate the fish for a couple hours in sauce but reserve a ½ cup or so for cooking

take your halibut steak or fillet
steam it in a bamboo cooker or fry it in a pan and use the reserved sauce heated up to garnish the finished filet

very good with a bottle of Alaskan amber

                          2 unripe bananas
                          2 tablespoons unsalted butter
                          1 tablespoon vegetable oil
                          two 6- to 8-ounce skinless halibut fillets
                          1/2 teaspoon ground cumin
                          1 large egg
                          1/4 teaspoon salt
                          2/3 cup finely chopped unsalted peanuts
                          4 teaspoons fresh lime juice plus lime wedges as an accompaniment

  Peel the bananas and cut them lengthwise into 1/4-inch-thick slices. In a large
  ovenproof skillet heat 1 tablespoon of the butter and the oil over moderately high
  heat until the foam subsides, in the fat sauté the banana slices for 1 minute on
  each side, or until they are golden, and transfer them with a spatula to a plate.
  Pat the fish dry and sprinkle it with the cumin and salt and pepper to taste. Have
  ready in separate shallow dishes the egg beaten with the salt and the peanuts. Dip
  each fillet in the egg mixture, letting the excess drip off, and dredge it in the
  peanuts. To the skillet add the remaining 1 tablespoon butter, heat it over
  moderately high heat until the foam subsides, and in it sauté the fillets for 3
  minutes. Turn the fillets, top them with the banana slices, and sauté them for 2
  minutes more. Drizzle the fish with the lime juice, transfer the skillet to the
  middle of a preheated 450°F. oven, and bake the fish for 5 minutes. Transfer the
  fillets with a spatula to 2 heated plates and serve them with the lime wedges.
                    Serves 2.

This is not a surumi dish but fish that is cooked in the acid of a lemon or lime. The fish actually turns an opaque colour when down and soaks up whatever spices it marinates with. I add-libed but you can marinate with your favorite pickling spices or experiment. The only constraint is it has to marinate in the citrus juice. It can be served as an appetizer or main dish.

Ingredients:

     1 pound halibut cut up in to 1" chunks
     1 cup or so fresh lemon juice
     1-2 finely chopped red pepper
     1-2 crushed garlic cloves
     1 tbsp crushed coriander seeds
     salt and black pepper as required
     2 medium peeled, deseeded and coarsely chopped tomatoes
     1 finely chopped leek
     1 avocado peeled and sliced

Cut the fish filets into 1.5 - 2 cm pieces. Place them in a glass bowl (not metal). Add the red pepper, garlic, leek and coriander and pour the lemon juice on top of the mixture. The juice should cover the fish pieces
Leave the bowl for at least 3, if possible 4 - 6 hours in the refrigerator. The fish flesh should be white and opaque and not translucent any more when the "cooking". The smaller the fish chunks the faster it cooks.Add  the tomatoes and avocado before serving.
 Serve with toothpicks, crackers or french bread.

1 1/2 tsp each of cumin, mustard seed, coriander and tumeric
1/2 tsp red pepper flakes (or more for those who like it hot)

4 fillets halibut (1/2 lb each)
1 tbsp olive oil

1 cup orange juice
1 cup coconut milk
1 grapefruit, and orange sectioned

1 1/2 cups couscous
1/2 cup cilantro
1/2 tsp salt
1 1/2 lbs fresh spinach

Pre-heat oven to 375 degrees
Coat fish with spice mixture and sear both sides in a pan with pre-heated olive oil
Pour the OJ/coconut milk over fish and cook in over 18-20 min turning over once. When done remove fish from sauce and keep warm.

Heat 1/2 the OJ mixture in skillet  until slightly thickened and add the orange and grapefruit sections.
Add water to the other 1/2 to make up to 2 cups of liquid  and bring to a boil. Add the coucous, cilantro and salt. Remove and let stand 5 min.

Cook spinach in skillet .
Place coucous then spinach and top with fish and sauce.
Voilà