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I love halibut. And I love it even more when it’s in season and the prices go down. But, getting your piece of never frozen, center-cut halibut, is worth it.
Halibut steaks from Whole Foods Market are fromMarine Stewardship Council certified-sustainable fisheries in the U.S. — which means they are handled with care and can be traced back to a sustainable source. And I like that.
You don’t need to do much to halibut to make it good. It has such a clean, simple flavor that makes it good simply grilled and topped with lemon and butter, which is a hard preparation to beat. But, when hosting I like to jazz it up a bit. Fresh Halibut combined with fresh corn and curry makes this recipe a winner.
Ingredients
- 1 tablespoon olive oil
- 1 shallot, minced
- 1 tablespoon red curry paste
- 1 can coconut milk
- 4 limes, juiced
- 1 pound fresh halibut, cut into 2-4 pieces
- 2 carrots, sliced thinly
- 4 ears corn, cut off the cob
- 1/4 cup cilantro leaves
- Cooked jasmine rice
Instructions
- Heat a cast iron skillet over medium high heat.
- Add the olive oil and shallot and cook until the shallot has wilted and softened (about 3 minutes). Add the coconut milk and red curry paste, and stir to combine.
- Add the lime juice then place the halibut, carrots and corn to the skillet, and cover with a lid to poach.
- Cook until the halibut is soft and flaky (about 5-10 minutes depending upon the thickness of the fish). You may have to flip the fish over halfway through if it is resting above the liquid.
- Top with cilantro leaves and serve over cooked jasmine rice.
- Impress your dinner guests.
