Thai Curry Halibut Recipes
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
THAI SHRIMP HALIBUT CURRY
Provided by Bon Appétit Test Kitchen
Categories Fish Sauté Valentine's Day Low Fat Quick & Easy Low Cal New Year's Eve Dinner Lunch Lunar New Year Halibut Shrimp Curry Anniversary Healthy Christmas Eve Simmer Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Finely grate enough peel from 2 limes to measure 1 1/2 teaspoons. Squeeze enough juice from 2 limes to measure 2 tablespoons. Cut third lime into wedges.
- Heat vegetable oil in large saucepan over medium-high heat. Add chopped shallots, diced red bell pepper, and minced ginger; sautè until shallots are tender and peppers soften, about 5 minutes. Stir in curry paste, coconut milk, fish sauce, 1 1/2 teaspoons lime peel, and 2 tablespoons lime juice. Simmer gently, stirring often, about 5 minutes. Sprinkle fish and shrimp with salt and pepper. Add fish and shrimp to curry sauce. Return to very gentle simmer and cook just until fish and shrimp are opaque in center, 5 to 6 minutes. Season to taste with salt and pepper. Gently stir in cilantro and basil; serve with lime wedges.
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