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Recipe of the week: Halibut with Thai Coconut Curry Sauce

February 6, 2015Leave a commentRecipesBy Captain Tom Ohaus

Halibut with Thai Coconut Curry Sauce

Let’s begin by gathering our ingredients for Halibut with Thai Coconut Curry Sauce:

Ingredients:
1 can unsweetened coconut milk
1 tablespoon fresh lime juice
1 tablespoon Thai red curry paste
1 teaspoon sugar
4 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 teaspoon fish sauce
2 tablespoons chopped fresh cilantro
2 tablespoons minced scallions
1 halibut fillet
Steamed rice for serving

Combine first 7 ingredients (coconut milk through fish sauce) in a medium saucepan. Bring mixture to a boil and simmer until sauce thickens slightly, 8 to 9 minutes.

Remove from heat; stir in cilantro and green onions. Set aside to cool slightly. Season sauce with salt and pepper.

Line a rimmed baking sheet with parchment paper and place halibut on top. Season fish with salt and pepper then brush fish with the ¼ cup of reserved sauce.

Cook fish in oven at 400º for 15-20 minutes, depending on thickness of fish. Serve fish with hot rice and remaining sauce. Sprinkle with additional cilantro and scallions, if desired.

Plate to serve. Enjoy!

Thanks for reading. If you’d like to receive our monthly email, sign up for our e-newsletter. For your convenience, here is a printable version of Halibut with Thai Coconut Curry Sauce.

If you try the recipe, please leave your comments below. We’d love to hear how it turns out. If you’d like to submit a recipe to be considered for recipe of the week, please send your recipe to andrew.pooch@anglingunlimited.com.

Halibut with Thai Coconut Curry Sauce
This curry-light recipe brings just enough zing to add the delicious flavor of Thai cooking to one of our favorite white meats.
Ingredients:
  • 1 can unsweetened coconut milk
  • 1 tablespoon fresh lime juice
  • 1 tablespoon Thai red curry paste
  • 1 teaspoon sugar
  • 4 teaspoons minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 teaspoon fish sauce
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons minced scallions
  • 1 halibut fillet
  • Steamed rice for serving
Instructions:
Combine first 7 ingredients (coconut milk through fish sauce) in a medium saucepan. Bring mixture to a boil and simmer until sauce thickens slightly, 8 to 9 minutes. Remove from heat; stir in cilantro and green onions. Set aside to cool slightly. Season sauce with salt and pepper. Line a rimmed baking sheet with parchment paper and place halibut on top. Season fish with salt and pepper then brush fish with the ¼ cup of reserved sauce. Cook fish in oven at 400º for 15-20 minutes, depending on thickness of fish. Serve fish with hot rice and remaining sauce. Sprinkle with additional cilantro and scallions, if desired. Plate to serve. Enjoy!

 

 

 

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About the author

Captain Tom Ohaus

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