This recipe calls for Alaskan Halibut which is delicately poached in a flavorful Thai-style green curry for a dinner that’s bursting with flavor and color.
Ingredients
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Curry
- 1 tablespoon neutral flavored oil
- 2 shallots, sliced
- 2 tablespoons Thai green curry paste
- 1 cup seafood or chicken stock
- 1 (14-ounce) can coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 cup red bell peppers, sliced
- 1-1/2 cups snap peas
- salt
- 4 (4-6 ounce) halibut fillets, skin and pin bones removed
- 1 lime, juiced
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For Serving
- 2 cups steamed jasmine rice
- Thai basil leaves
- Scallions, sliced on the bias
- Lime wedges
Preparation
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Step 1 – Make the Green Curry
- In a deep skillet with a lid, heat the oil over medium heat.
- Add the shallots and saute, stirring, about 90 seconds.
- Stir in the green curry paste.
- Pour in the stock, coconut milk, and sugar.
- Bring to a simmer, reduce heat to low, and cook for 10 minutes or until the curry is reduced by half.
- Taste for seasoning and add salt if needed.
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Step 2 – Poach the Vegetables and Halibut
- Stir the peppers, snap peas and lime juice into the curry and bring it back up to a simmer.
- Submerge the halibut fillets in the simmering curry.
- Cover the pot tightly with a lid and poach the fillets for 5 minutes or until cooked to medium in the center, being very careful not to overcook the fish.
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Step 3 – Garnish and Serve
- Add steamed jasmine rice to four serving bowls.
- Using a seafood spatula, carefully place each halibut fillet on top of the jasmine rice.
- Ladle some of the curry broth and vegetables over the halibut fillets.
- Garnish with Thai basil, scallions, and lime wedges.
- Serve promptly.