As you know I am a big fan of bringing exotic recipes to the subsistance fish that we all have stocked in our freezers. As good as fish and chips, smoked salmon, and baked halibut are every once in a while we need a change of pace.
This is a personal adaptation to a Thai favorite. A simple preperation with great ingredients that yeilds a healthy and flavorful meal sure to please everyone.
Thai Halibut Curry
2 Pounds Skinless Halibut Filet (cut into portions
1 Tablespoon Canola Oil
1 Cup Diced Shallots (onion can be substituted)
3 Tablespoons Red Curry Paste
1 Cup Coconut Milk
2 Cups of Fish Stock (Chicken Stock could be substituted)
1/2 cup of Cilantro (Chopped)
1/4 cup Basil Leaves (Chopped)
1 Tablespoon Peanut Butter
Scallions for Garnish
Sea Salt and Fresh Ground Pepper to Season
Rice or Rice Noodles
Saute Shallots in the Canola Oil over medium heat until they start to turn soft and golden. Add in Fish Stock, Curry Paste, Coconut Milk, and Peanut Butter. Simmer for about 5-8 Minutes until Sauce reduces and starts to thicken slightly.
Lightly season the Halibut Portions with Salt and Ground Black Pepper. Place the Halibut in the pan with the sauce and spoon the saucce over the halibut so it is completely covered. Cover and cook for about 5-8 minutes until Halibut just flakes. Do NOT Overcook the Halibut.
Place some rice or noodles on a plate and sprinkle with the basil. Place the Halibut Portion over the rice. Add the Cilantro to the sauce and allow it to wilt. Squeeze a sprinkle of Lime Juice over the Halibut and then spoon the sauce over the fish and rice or pasta. Garnish with Scallions and Fresh Black Pepper.
Enjoy. This is a favorite in my family and I hope that you love it as well.