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When halibut is in season, I can’t get enough of it. At about $25 a pound, it is expensive. But, if you can get your hands on a piece of never frozen, center-cut halibut, there is almost nothing better. I have been special ordering it for the last couple of weeks through Liquor Down South, who was getting amazing fish if you are on their email list. You don’t need to do much to halibut to make it good. It has such a clean, simple flavor that makes it good simply grilled and topped with lemon and butter, which is a hard preparation to beat. But, this recipe may have beaten that style dish. When I served this to my husband, he said: “You outdid yourself.” He never says things like that, so I can attest that this recipe is a winner.
Ingredients
- 1 tablespoon olive oil
- 1 shallot, minced
- 1 tablespoon red curry paste
- 1 can coconut milk
- 4 limes, juiced
- 1 pound fresh halibut, cut into 2-4 pieces
- 2 carrots, sliced thinly
- 4 ears corn, cut off the cob
- 1/4 cup cilantro leaves
- Cooked jasmine rice
Instructions
- Heat a cast iron skillet over medium high heat. Add the olive oil and shallot and cook until the shallot has wilted and softened (about 3 minutes). Add the coconut milk and red curry paste, and stir to combine. Add the lime juice then place the halibut, carrots and corn to the skillet, and cover with a lid to poach. Cook until the halibut is soft and flaky (about 5-10 minutes depending upon the thickness of the fish). You may have to flip the fish over halfway through if it is resting above the liquid. Top with cilantro leaves and serve over cooked jasmine rice.
Posted in Daily Dish, Recipes
