Coconut Curry Halibut Food
PACIFIC HALIBUT IN COCONUT CURRY - ADAPTED FROM VIJ'S
Serve this with naan or rice. I have reduced the amount of oil from the original recipe. The cooking time does not include the time for the coconut curry as I prepare while the fish is marinating.
Provided by mell_2
Categories Halibut
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Mix oil, cayenne, mustard seeds and fenugreek leaves in large mixing bowl. Add fish and mix well. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
- Coconut Curry.
- Heat oil in medium pot on medium heat for 1 minute. Add curry leaves and allow them to sizzle for about 45 seconds. The leaves should shrivel a bit. Add garlic and saute for 3 to 4 minutes until lightly brown. Add onions and saute until brown, about 10 minutes. Stir in tomatoes and cumin, coriander, salt, cayenne and cloves. Continue cooking for 8 minutes or until the water from the tomatoes has evaporated. Add water and coconut milk. Bring to boil. cover, reduce the heat and simmer for about 15 minutes.
- Finish the Halibut:.
- Spread the breadcrumbs on a plate. Dip each fillet in crumbs, making sure that both sides of each piece are coated. Arrange fish on baking tray.
- Heat 1/2 tsbp of oil in a small nonstick frying pan on medium-heat for 1 minute. Sear fillet 2 to 3 minutes. Gently turn over and sear for another 2 to 3 minutes. Turn the fillet again and cook another 2 minutes. Turn over again and cook for another 1 to 2 minutes or until fish is cooked through. Place the fillets in the bowls you will serve them inches Repeat with the remaining fish.
- To serve:.
- Place 1 fish fillet in a bowl. Using a slotted spoon, take out and discard the cloves. Gently pour 1/6 of curry over the fish.
- Wine: Muscat Ottonel.
Nutrition Facts : Calories 591.6, Fat 31.8, SaturatedFat 9.9, Cholesterol 70.3, Sodium 2416.2, Carbohydrate 25.6, Fiber 4, Sugar 7.5, Protein 51.3
THAI COCONUT CURRY HALIBUT WITH FRESH SAUTEED SPINACH RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 14
Steps:
- In a deep 10-inch skillet heat 1 tablespoon of olive oil over medium heat. Use tongs to toss the spinach. Once warm, add in the spinach and allow to begin to "wilt" (the spinach pile will begin to reduce). Once it starts to wilt season with a pinch of kosher salt and coarse black pepper. Remove the wilted spinach to a clean bowl and set aside. Note: I prefer to to make the spinach in a separate cast iron skillet, and the fish in another skillet. I don't mind cleaning two skillets, and I am better able to keep everything hot and ready to serve at the same time. Wipe the skillet out with a paper towel (if using one skillet) and add in the remaining tablespoon of olive oil. Reduce the heat to medium and sauté the shallots until slightly golden around the edges. About 5 minutes. Stir in the Thai red curry paste and then pour in 1-1/2 cups of chicken broth, the can of lite coconut milk and a 1/2 teaspoon of kosher salt. Stir, bring to a simmer and reduce by half. Note: If using the fresh lemon grass, cut off the root end and trim off the tips. Using the blunt end of a knife, "bruise" the lemon grass by pounding it a bit. Set into the broth to infuse with it's delicious lemony fragrance. Season the fish fillets with the remaining 1/4 teaspoon of salt. Next place the seasoned, skinless fish fillets into the coconut curry broth and spoon some of the broth over top. Cover the pan and let the fish poach for about 7 to 8 minutes or until the fish is opaque and flakes easily with a fork. Remove the lemongrass, with tongs and toss. Meanwhile combine the chopped cilantro, parsley, sliced green onions and cut the lime in half. Reserve 1/4 cup for garnishing. Divide the spinach among four shallow bowls, top with the fillets. Quickly add the chopped cilantro/parsley/green onion mixture to the coconut curry broth, squeeze in the entire lime, stir and ladle over the fish and spinach. Serve with cooked Jasmine Rice.
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