Halibut With Coconut Sauce Recipes
HALIBUT WITH COCONUT SAUCE
Steps:
- For the coconut sauce: Place a large skillet over medium-high heat and add the oil. When it is hot, add the ginger and onions and cook until golden, 3 to 5 minutes. Add the curry leaves, coriander seeds and green chili and cook for 30 seconds. Add the coconut milk, turn the heat down to low and continue to cook until the sauce has thickened, 3 to 5 minutes. Taste for seasoning and add salt as needed. Keep warm.
- For the halibut: Place a large nonstick skillet over medium-high heat and add the oil. Sprinkle the halibut with the coriander, cumin, salt and pepper and place them in the pan. Cook on one side for 4 minutes, and then turn the heat down and continue to cook until they are done, 3 to 4 minutes. Keep warm.
- For the peas: Place a small skillet over medium-high heat and add the butter. When it begins to foam, add the mustard seeds and cook until they begin to pop, about 1 minute. Add the peas and saute until they are bright green and tender-crisp, 3 to 5 minutes. Season with salt and pepper.
- To serve: Ladle some coconut sauce on each of 4 plates. Place a halibut fillet over it and garnish with sauteed peas.
THAI-STYLE HALIBUT WITH COCONUT-CURRY BROTH
Steps:
- In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
- Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
- Steam or microwave the baby spinach for 2 minutes.
- Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.
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5/5 (54)Calories 278 per serving
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5/5 (54)Calories 278 per serving
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm.
- Add remaining 1 teaspoon oil to pan. Add onion, green onions, and ginger; sauté 2 minutes. Stir in coconut milk and the next 4 ingredients (through coriander). Bring to a boil; cook 1 minute. Remove from heat. Stir in basil and juice.
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5/5 (1)Total Time 20 minsCategory Real Food
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5/5 (1)Total Time 20 minsCategory Real Food
- Season fish. In nonstick skillet, cook fish in oil over medium-high heat until flaky, 4 to 5 minutes per side.
- Transfer to plate. In same skillet, add coconut milk, scallions, lemongrass, lime zest and juice, ginger, and garlic; season.
HALIBUT WITH COCONUT SAUCE : RECIPES : COOKING CHANNEL ...
2011-11-30 Add the coconut milk, turn the heat down to low and continue to cook until the sauce has thickened, 3 to 5 minutes. Taste for seasoning and …
From cookingchanneltv.com
Servings 4Total Time 45 minsCategory Main-Dish
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From pineappleandcoconut.com
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