Pan Fried Halibut With Thai Green Curry Food

THAI-STYLE HALIBUT WITH COCONUT-CURRY BROTH

Steps:

• 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.
• Steam or microwave the baby spinach for 2 minutes.
• Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.

HALIBUT WITH THAI GREEN CURRY

Steps:

• Heat the oil in a large sauté pan over medium heat and add the green curry paste. Sauté the curry paste 1-2 minutes until fragrant. Stir in the coconut milk and simmer a few minutes until it is thickened slightly. Stir in the brown sugar, lime juice and fish sauce.
• Place the halibut filets in the pan and spoon the sauce over the top. Alternatively, you can cut the halibut into bite-sized pieces before adding it to the pan. Arrange the bell pepper, snow peas, bamboo shoots, chili pepper (if using) and half of the basil around the fish. Bring the sauce to a light simmer and then cover the pan. Cook until the halibut is opaque and the vegetables are crisp tender, about 7-8 minutes. Sprinkle the remaining basil on top. Serve the halibut with steamed jasmine rice or brown rice. Garnish with lime wedges if desired.

PAN FRIED HALIBUT

Steps:

• Whisk egg in a small bowl.
• Combine flour, herbes de Provence, seafood seasoning, salt, and black pepper in a separate small bowl.
• Cut halibut into 4 equal pieces.
• Heat olive oil in a large frying pan over medium-low heat.
• Dip each piece of halibut in whisked egg.
• Dredge all sides of each piece in flour mixture to evenly coat; tap off excess flour.
• Place coated pieces immediately in the hot olive oil.
• Cook the halibut until lightly browned, about 5 minutes; turn and cook until fish is opaque and flakes easily with a fork, another 2 minutes.