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
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