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Halibut in a Ginger, Lime and Coconut Curry

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Course: Main Course
Cuisine: American
Keyword: Halibut
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4
Author: Meggen

Ingredients

  • 4 unit Halibut filets skin removed – about 6 oz each- cod, grouper or cobia will work as well
  • kosher salt and black pepper
  • 1 unit large leek white and light green part only, cut into julienned strips
  • 1 unit large carrot peeled and julienned
  • 1 cup snow peas strings removed and julienned.
  • 5 tsp olive oil
  • 2 TBSP fresh minced ginger
  • 1 unit small shallot minced 2 TBSP
  • 2 TBSP red curry paste
  • 1 tsp turmeric
  • 2 TBSP lime zested and juiced
  • 1 -13 oz can full fat coconut milk or heavy cream
  • Cooked basmati rice

Instructions

  • Prep the vegetables and set aside.
  • Season both sides of the fish with a generous amount of salt and pepper. Heat 2 tsp Olive oil in a pan on medium high heat. Sear fish on each side until golden brown and just cooked through- about 2-3 minutes per side. Keep fish warm in the oven while you prepare the sauce.
  • Heat 2 tsp of oil in the pan, Add CARROTS, first and sauté for 1 minute. Add in leeks and snow peas to the pan and sauté until crisp tender- about 3-4 minutes. Remove and set aside.
  • On low heat, add in the remaining 1 tsp of oil. Stir in the lime zest, shallot, half the curry paste, ginger and tumeric to the pan.
  • Cook stirring constantly to bloom the spices and the ginger. Pour in the coconut milk. Raise heat to medium and bring to a gentle simmer then cook on low heat for 5-6 minutes until sauce reduces by about one third.
  • Add the remaining curry paste if desired.
  • Add in the 2 tsp of lime juice .
  • Stir in the vegetables and heat until warmed through.
  • Serve in shallow bowls with sauce and vegetables spooned over the fish. Basmati rice would be a wonderful side dish for any extra sauce.