Thai-Style Halibut with Coconut-Curry Sauce

November 11th, 2011
Amongst all of the baggage I brought South with us from Lake Lure was the remainder of the frozen halibut David caught in Alaska.  It survived the trip to Florida still in it’s frozen state, so my freezer here will provide several more meals for us. 
Halibut is by far one of my favorite fish.  It is a firm- fleshed fish with a mild taste and a low fat content.  Because it is so mild, it lends itself to preparations with lots of flavor.  This recipe from Ellie Krieger on the Food Network has been in my “to try” file for quite a while.  I love Thai restaurants and Thai flavors.  The red curry paste and the coconut milk in this dish compliment the halibut well.  The fish is poached in the sauce and couldn’t be easier to prepare.  Served over wilted spinach and brown and wild rice it was a meal that was both good for us and elegantly simple at the same time.
THAI-STYLE HALIBUT WITH COCONUT CURRY SAUCE
2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste, or 2 teaspoons curry powder
2 cups low-sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus 1/4 teaspoon more for seasoning
4 (6-ounce) pieces halibut fillet, skin removed
1/2-cup coursely chopped fresh cilantro leaves
2 scallions, green part only, thinly sliced
2 tabblespoons fresh lime juice
Freshly ground black pepper
In a large saute pan, heat the oil over moderate heat.  Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes.  Add the curry paste and cook, stirring, until fragrant, about 30 seconds.  Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
Season the halibut with 1/4 teaspoon salt.  Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce.  Cover and cook until the fish flakes easily with a fork, about 7 minutes.
Arrange cooked brown and wild rice in center of plate.  Top with steamed baby spinach.  Place halibut over both.  Add the cilantro, scallions, and lime juice to the sauce and season to taste with salt and pepper.  Ladle the sauce over the fish. 

6 responses to “Thai-Style Halibut with Coconut-Curry Sauce”

  1. Delicious, I will have to try this recipe asap.

  2. That sounds great! Glad to hear you made it safely back to Florida. Missing you. It is cold here! Low last night was in the 20’s. Brrr!

  3. Cathy says:

    We love all those wonderful Thai flavors. What a lovely meal, Penny.

  4. Big Dude says:

    Good sounding meal Penny and your presentation and photo are outstanding. Glad you made South fine.

  5. I am always looking for recipe for fish…and I love halibut, too! I think I’ll try it!

    Glad to hear you are in a sunny place. Enjoy!

    XO,
    Jane

  6. Barbara says:

    Halibut has always been a good fish to do on the grill because it’s firm, so we’ve eaten it a lot. Making a Thai dish with it is a great idea, Penny. Those flavors are wonderful.
    Welcome back to Florida!

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