Pan Seared Halibut with Thai Coconut Sauce

Last night I tried a out a new recipe that I found on Bon Appetit's website. I changed it up a bit from the original by changing the fish and opting not to grill outside since we were having torrential downpours. The original recipe called for Mahi Mahi which I love, but unfortunately the market did not have it, so I thought Halibut would work just as well..or really any mild white fish could work.
The flavors that came out of this sauce were phenomenal. It tasted like that coconut chicken soup that they serve at Thai restaurants, that is one of my favorites. I think in the winter I will take this sauce recipe and turn it into a soup that you poach the chicken pieces in. And even better was how simple this recipe was. Even the most novice of cooks could do this. :)

Here is what you need:
1 cup unsweetened coconut milk
1 8-oz. bottle of clam juice
2 tablespoons fresh lime juice
4 teaspoons minced peeled fresh ginger
2 garlic cloves minced
1 teaspoon fish sauce
1 jalapeno, seeded and minced (you can use a Serrano Chile if you want more heat)
4 tablespoons chopped fresh cilantro, divided
4 tablespoons minced green onions, divided
1 pound halibut fillet

Combine first 6 ingredients in medium skillet. Add minced jalapeno or Serrano Chile depending on the level of heat desired; boil until sauce thickens slightly and is reduced to generous 3/4 cup, 8 to 9 minutes. Remove from heat; stir in 2 tablespoons cilantro and 2 tablespoons green onions. season with salt and pepper.
Brush fish all over with some of the sauce; sprinkle with salt and pepper. Place fish in an oiled non stick skillet over medium high heat. Sear on skin side down first until browned about 5 to 7 minutes. Then flip the fish over and sear again until browned. Baste the fish with some of the sauce while its cooking. Fish is done when opaque in the center. Divide the coconut sauce among the plates, top with fish. Sprinkle with remaining cilantro and green onions. Serve with jasmine rice. Serves 2 to 3 people