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.
PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE
This pan seared halibut recipe with lemon butter sauce takes just 20 minutes... which you'd never guess with how fancy pan fried halibut looks. I'll show you how to pan sear halibut, plus how to make the perfect sauce for halibut.
Provided by Maya Krampf
Categories dinner Main Course
Time 15m
Number Of Ingredients 8
Steps:
- Use paper towels to pat the halibut fillets completely dry - this will ensure even browning. Season the fish on both sides with garlic powder, paprika, sea salt, and black pepper. Set aside.
- Heat the olive oil in a large skillet over medium-high heat for 2 minutes.
- Add the fish fillets in a single layer (you can do it in batches if all the fish won't fit in a single layer). Sear, without moving, for 3-4 minutes, until the edges of the fish are opaque. Flip and cook for 2-4 minutes, until cooked through.
- Remove the fish from the pan and cover tightly with foil to keep warm.
- Reduce heat to medium-low. Add the butter to the same pan. Wait for it to melt, then heat for 2-3 minutes, stirring occasionally, until the butter is browned and smells nutty.TIP: If you like garlic, you can also use this lemon butter sauce recipe.
- Use the Zulay Kitchen Lemon Squeezer to squeeze all the juice from both halves of the lemon into the pan. Bring to a simmer, then reduce heat and simmer for about 3-4 minutes, stirring often, until volume is reduced by half. The lemon butter sauce will still be thin.
- Drizzle a little lemon butter sauce over each serving plate. Place the pan seared halibut fillets over the sauce, then drizzle more sauce on top.
Nutrition Facts : Calories 513 kcal, Carbohydrate 3 g, Protein 47 g, Fat 35 g, SaturatedFat 16 g, Cholesterol 61 mg, Sodium 785 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PAN FRIED HALIBUT
Pan Fried Halibut Has to Be One of the Best Ways to Cook This Beautiful White Fish. You'll See Halibut Popping up in a Few of My Recipes. It Might Be ...
Provided by Bethany Lim
Categories Dinner Recipes, Fish Recipes, Lunch Recipes, Main Dishes, Seafood Recipes, White Fish Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Add the flour, herbs, and seasonings to a shallow bowl and mix together.
- Add the beaten egg to another shallow bowl.
- Slice the halibut fillets into 4 equal-sized pieces.
- Add the olive oil to a large skillet over a low-medium heat.
- Dip the halibut pieces into the beaten egg, followed by the flour mixture. Shake to remove any excess flour.
- Add the fish to the hot oil straight away and fry for about 5 minutes until the fish is golden brown, and then turn and cook for a further 2 minutes, until cooked through.
Nutrition Facts : Calories 323, Fat 10.5g, Carbohydrate 25.5g, Protein 29.1g, Cholesterol 83mg, Sodium 787mg
PAN FRIED HALIBUT
This recipe takes an often boring fish and turns it into something you'd be pleased to get at a restaurant.
Provided by ellenmoriah
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 25m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 323.1 calories, Carbohydrate 25.5 g, Cholesterol 83.1 mg, Fat 10.5 g, Fiber 1.9 g, Protein 29.1 g, SaturatedFat 1.4 g, Sodium 787 mg, Sugar 0.2 g
GREEN CURRY CHICKEN
Steps:
- Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.
- Heat the coriander, cumin seeds, and peppercorns in a small dry skillet for 2 minutes until fragrant. Put the seeds in a clean coffee grinder or spice mill and buzz the spices to a powder.
- Put the spice blend and remaining ingredients in a food processor, and pulse to combine. Pour in the water to help grind everything down into a paste.
PANKO CRUSTED HALIBUT
Provided by Cooks with Cocktails
Number Of Ingredients 12
Steps:
- Take the halibut out of the fridge and let it come to room temperature for 30 mins or so. Pat the fillets dry with paper towel. Season with salt and pepper.
- Make the sauce. Add the wine to a small pot and simmer till it reduces in half. Add the butter, lemon, and dill. Simmer for just a min and then set aside with a lid on.
- Heat your oven to 350 degrees.
- Bread the fillets. Get out three bowls. In one add the flour or cornstarch, 1/4 tsp salt and pepper each. In the second, add the egg, 1/4 tsp salt and pepper. In the final bowl add the panko, 1/4 tsp salt and pepper. Take each fillet and coat first in flour or cornstarch, then egg, then panko. Set aside on a plate.
- Heat a large skillet to med-high heat. A heavy bottomed stainless steel or ceramic pan works best. You might need 2 medium pans instead depending on how big your fillets are. You must make sure that the fillets are not crowded in the pan or they wont get a nice sear or crust on them.
- When the pan, or pans, are nice and hot, drizzle some oil into the pan just so it has a thin layer. When the oil starts to shimmer and smoke slightly, place a fillet, in the pan laying it down in the pan away from you.
- Don't touch it! You will want to, but don't. Wait 3 mins and then try to lift the fish. If it lifts easy, flip it over. If it doesn't release easy, let it be for another min then try again. Don't poke at it or it could break up.
- Once the fish is flipped onto the other side, wait 1 min and then turn the heat off and throw the pan in the oven for 4 - 6 mins per ½ inch thickness. We cooked the fillet in the pictures of this post for 8 mins.
- Remove from the oven, place on plates, drizzle with the sauce and serve immediately.
HALIBUT WITH THAI GREEN CURRY
My Halibut with Thai Green Curry is a perfect weeknight meal that the whole family will love.
Provided by Dr. Sonali Ruder
Categories Entree
Time 25m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 223 kcal, Carbohydrate 10.9 g, Protein 23.4 g, Fat 9.5 g, SaturatedFat 5.1 g, Fiber 1.8 g, ServingSize 1 serving
PAN SEARED HALIBUT IN THAI CURRY SAUCE
This simple Halibut in a Thai Curry Sauce recipe is just as good or better than a restaurant!
Provided by Colleen Kennedy
Categories Entree
Time 30m
Number Of Ingredients 20
Steps:
- Season Halibut with lime zest, salt, pepper and paprika. Set aside to marinate for 15 minutes.
- In your food processor, process your garlic, ginger, onion and lime juice until smooth or finely minced. This could pose a challenge for large processors, since its a small amount of ingredients. If so, do it by hand then add in the lime juice.
- Melt butter in a non-stick skillet or frying pan. Over med-high heat, pan sear the halibut, about 2-3 minutes per side until cooked through. (Cook time will vary based on the thickness of your fish).
- Carefully place fish on a baking sheet or plate tented with foil.
- In the same pan, add your mixture from the food processor and saute for 4 minutes. If you need to add a smidge more butter, do so.
- Add in your Thai red curry paste and tomato paste, blend well and saute for 3 minutes.
- Add in the wine and stir briskly, once its simmering add in the coconut milk, sugar and some salt & pepper.
- Stir, taste and adjust seasoning or heat if necessary. If you would like it spicier, add in a pinch or two of Cayenne pepper.
- Simmer for 10 minutes.
- Remove from heat.
- Place the fish gently into the pan of sauce, allow it to sit for a minute or two and serve.
- OR plate the fish and spoon the sauce around it.
- Enjoy!
Nutrition Facts : ServingSize 4 servings, Calories 642 kcal, Carbohydrate 25 g, Protein 26 g, Fat 44 g, SaturatedFat 33 g, TransFat 1 g, Cholesterol 101 mg, Sodium 445 mg, Fiber 2 g, Sugar 13 g
HALIBUT GREEN CURRY
Chlorophyll is the green pigment found in all plants. Not only is it imperative for plant growth, but it may also provide antioxidant and immunity help for us. Lutein is part of the carotenoid family (responsible for yellow, red and orange pigments in fruits and vegetables), but it cleverly hides behind the green mask of chlorophyll in kale, which is one of the only good food sources available. Lutein may also be good for eye health. It needs a little fat to be absorbed best by the body (that's no problem with this dish, as the coconut milk will do the trick).
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Combine the cilantro, mint, coconut milk, 2 tablespoons water, 1 tablespoon of the oil, the brown sugar, lime juice, garlic, ginger, pepper and 1/4 teaspoon salt in a food processor. Pulse until smooth, then transfer to a small bowl.
- Lay out a 24-inch piece of foil on a baking sheet. Toss the kale with the remaining 1 tablespoon oil and a pinch of salt. Arrange in a single layer in the middle of the foil. Nestle the fish filets on the kale and sprinkle with 1/4 teaspoon of salt. Evenly spread the green curry sauce over each filet. Top loosely with another 24-inch piece of foil (try to keep the foil from touching the fish) and seal the edges.
- Bake the foil pack until the fish is just cooked through and the greens are crisp-tender, 15 to 20 minutes. Carefully unseal the foil pack, and divide the fish and greens among four plates. Top with cilantro and serve with lime wedges.
PAN FRIED HALIBUT WITH THAI GREEN CURRY
Steps:
- Pat fish dry and spread with a thin layer of the Thai Green Curry Paste. Mix together the chopped pistachios and the Panko breadcrumbs. Lightly beat the egg with 1 Tbsp water. Dip the coated fish in the egg mixture and then the pistachio/panko mixture, pressing to coat. Heat frying pan over medium heat and add butter and olive oil. When hot, but not smoking, add coated fish. Fry without disturbing until browned, about 3 minutes. Turn fish over and cook until fish is just cooked through and outside is browned. Baby Bok Choy and steamed rice are great sides with this.
CRISPY FRIED ALASKA HALIBUT
Succulent, golden, crispy fried halibut is an Alaska classic. Make it at home with this simple and flavorful recipe.
Provided by Chef Joe Sasto
Categories Chef & Fishermen Recipes
Time 1m
Number Of Ingredients 19
Steps:
- Pat dry the halibut fillets and sprinkle all over with salt. Let rest in the fridge for an hour.
- In a bowl, whisk together the flour, cornstarch, fennel, baking powder, crushed red pepper, white pepper and salt. Slowly add the ice-cold sparkling water and optional vodka. Mix until smooth and the consistency resembles heavy cream.
- Fill a large, wide, heavy bottomed pot with oil about halfway. As a precaution, never fill your pot to the top, and always leave room for the oil to bubble up. Heat the oil to 370F.
- Dip each piece of fish into the batter one by one, lifting gently and allowing excess batter to drip completely, before carefully placing the battered fish into the hot oil. When placing the halibut into the oil, try to hold the fish and drag it back and forth through the oil for a few seconds before releasing it, allowing the batter to set. This will prevent the fish from sinking to the bottom and sticking. When the batter is golden and crispy the fish will be moist, succulent, and perfectly cooked.
- Immediately transfer the fish to a wire rack or paper towel to whisk away any excess oil. Dust with extra fennel and crushed red pepper and splash with malt vinegar before serving.
- Place the egg yolks, Sambuca, lemon juice, sugar and salt in a heatproof bowl. Set the bowl over a pot of simmering water. Whisk vigorously for 5-8 minutes until the eggs are cooked, aerated, and frothy. Remove the bowl from the heat and fold in the chives and parsley. Adjust the seasoning to your liking.
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THAI FISH CURRY RECIPE - HOW TO MAKE THAI GREEN CURRY FISH
From honest-food.net
4.9/5 (7)Total Time 50 minsCategory Lunch, Main CourseCalories 429 per serving
- To make the curry paste, put everything in a food processor and buzz to combine. A word on the chiles, however. They give you a lot of the color in the paste, so you will want a fair number. I’ve made this with about ½ cup of roughly chopped green Thai chiles and it’s fantastic, but very hot. If your heat tolerance isn’t quite there yet, use a similar amount of Anaheims, serranos or jalapenos. Typically, you will need to add around ¼ cup of water for the paste to come together fully. As I mention in the headnotes, this can be made well in advance.
- To make the curry, heat the coconut oil in a pan over medium-high heat and sauté the onions until slightly browned on the edges, about 6 to 8 minutes. Add the snow peas, curry paste, coconut milk, sugar and fish sauce and mix well. Simmer this gently for 5 minutes. Add 1 cup of water or coconut water, the fish and red chiles into the pan and simmer another 5 minutes. Turn off the heat, mix in the Thai basil and serve over jasmine rice.
POACHED HALIBUT IN THAI COCONUT CURRY BROTH
From alaskafromscratch.com
Reviews 34Estimated Reading Time 2 minsServings 4
- Heat 1 tablespoon olive oil in a deep skillet over medium heat. Add the spinach to the pan and season it generously with salt and pepper. Toss the spinach in the olive oil until the spinach just begins to wilt down. Remove the spinach to a bowl and set aside. Wipe out the moisture from the pan and return the skillet to the heat.
- Add the other tablespoon of olive oil to the pan. Saute the shallots in the oil for 2-3 minutes until tender and fragrant. Add the curry paste, followed by the chicken broth, coconut milk, and sugar. Bring to a simmer, reduce heat to low, and allow the curry to reduce by half. Taste for seasoning and add salt, if needed.
- Season the halibut fillets lightly with salt. Place the halibut fillets into the broth, spooning some of the broth over the top. Cover the pan and allow the fillets to poach about 5 minutes (depending on the thickness of your fillets), or until cooked to medium rare to medium, being very careful not to overcook (halibut dries out quickly and we want to avoid that).
- Distribute the sautéed spinach evenly between 4 serving bowls. Carefully place a halibut fillet on top of each bed of spinach.
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- Combine first 5 ingredients in a medium saucepan over high heat, whisking until smooth. Bring to a boil; reduce heat, and simmer until reduced to 3/4 cup (about 25 minutes). Remove from heat. Stir in lime juice, mint, and basil; let stand 5 minutes. Strain into a measuring cup; discard solids. Keep sauce warm.
- Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Sprinkle fish evenly with pepper and salt. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Serve fish with sauce.
HALIBUT WITH THAI-STYLE COCONUT CURRY - CLASSIC-RECIPES
From classic-recipes.com
5/5 (2)Total Time 50 minsCategory Fish, Thai FoodCalories 461 per serving
- Heat the olive oil in a skillet or medium saucepan over medium heat. Add the scallions and cook for 3 minutes, stirring constantly. Add the ginger and turmeric and cook, stirring, for 1 minute longer.
- Add the carrots and snow peas to the skillet and cook for another 2 minutes. Add the bell pepper and thawed peas and cook for 2 minutes longer. Remove the vegetables to a plate and set aside.
- To the same pan, add the coconut milk, curry paste, and lime juice. Stir to blend and bring to a simmer. Reduce the heat to low and simmer for about 5 minutes. Taste and adjust the curry paste and lime juice, as desired. Add the coconut aminos, soy sauce, or salt, to taste.
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From keviniscooking.com
5/5 (4)Total Time 30 minsCategory Dinner, MainCalories 554 per serving
- Cook your favorite rice as you normally would, substituting 1/2 cup of coconut milk (reserve balance for sauce) for 1/2 cup of some of the water (See Note 1). Once steamed, fluff with fork and add half of the chopped cilantro leaves. Stir to mix and keep warm.
- In a small bowl whisk together the remaining coconut milk, Thai green curry paste, remaining chopped cilantro, lime juice and zest. Set aside.
- In a large baking dish coated with cooking spray or oil, add Alaska halibut skin side down and drizzle with some oil. Massage oil over fish and season with salt and pepper.
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5/5 (6)Total Time 30 minsServings 4Calories 447 per serving
- Pour 1 tablespoon olive oil into a medium pan over medium heat. When hot, add shallots and garlic; stir often until limp, about 2 minutes.
- Trim ends from lemon grass stalks and peel off tough outer layers; crush with the flat side of a large knife, then cut into lengths that will fit in your pan. Stir curry paste, ginger, turmeric, and the lemon grass into pan; cook until fragrant, about 2 minutes. Add coconut milk, fish sauce, sugar, and lime peel; simmer, stirring often, until slightly thickened, about 10 minutes. Remove lemon grass. Add salt to taste.
- Meanwhile, preheat oven to 450°. Sprinkle both sides of fish with salt and pepper. Pour remaining 1 1/2 tablespoons olive oil into a large ovenproof frying pan over medium-high heat. Add fish and cook until browned on the bottom, 3 to 4 minutes. Turn pieces and transfer pan to oven. Bake just until fish is opaque in center of thickest part, about 8 minutes.
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