Indian Halibut Curry Recipes

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HALIBUT GREEN CURRY



Halibut Green Curry image

Chlorophyll is the green pigment found in all plants. Not only is it imperative for plant growth, but it may also provide antioxidant and immunity help for us. Lutein is part of the carotenoid family (responsible for yellow, red and orange pigments in fruits and vegetables), but it cleverly hides behind the green mask of chlorophyll in kale, which is one of the only good food sources available. Lutein may also be good for eye health. It needs a little fat to be absorbed best by the body (that's no problem with this dish, as the coconut milk will do the trick).

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 cup packed fresh cilantro leaves, plus more for garnish
1 cup packed fresh mint leaves
1/3 cup coconut milk
2 tablespoons grapeseed oil
2 teaspoons light brown sugar
Juice of 1 lime, plus wedges for serving
1 small clove garlic
One 2-inch piece fresh ginger, peeled and chopped
1/2 serrano pepper, seeded
Kosher salt
1 large bunch kale, stemmed, washed and torn into bite-size pieces
Four 6-ounce fillets halibut, about 1/2-inch thick (skin removed)

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the cilantro, mint, coconut milk, 2 tablespoons water, 1 tablespoon of the oil, the brown sugar, lime juice, garlic, ginger, pepper and 1/4 teaspoon salt in a food processor. Pulse until smooth, then transfer to a small bowl.
  • Lay out a 24-inch piece of foil on a baking sheet. Toss the kale with the remaining 1 tablespoon oil and a pinch of salt. Arrange in a single layer in the middle of the foil. Nestle the fish filets on the kale and sprinkle with 1/4 teaspoon of salt. Evenly spread the green curry sauce over each filet. Top loosely with another 24-inch piece of foil (try to keep the foil from touching the fish) and seal the edges.
  • Bake the foil pack until the fish is just cooked through and the greens are crisp-tender, 15 to 20 minutes. Carefully unseal the foil pack, and divide the fish and greens among four plates. Top with cilantro and serve with lime wedges.

THAI-STYLE HALIBUT WITH COCONUT-CURRY BROTH



Thai-Style Halibut with Coconut-Curry Broth image

Provided by Ellie Krieger

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 13

2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder (See Cook's Note)
2 cups low-sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
4 (6-ounce) pieces halibut fillet, skin removed
5 cups baby spinach, washed
1/2 cup coarsely chopped fresh cilantro leaves
2 scallions, green part only, thinly sliced
2 tablespoons fresh lime juice
Freshly ground black pepper
2 cups cooked brown rice, for serving

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.

THAI SHRIMP HALIBUT CURRY



Thai Shrimp Halibut Curry image

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

3 large limes
1 tablespoon vegetable oil
1 cup chopped shallots
1 large red bell pepper, cut into 1/2-to 3/4-inch dice
1 1/2 tablespoons minced peeled fresh ginger
2 1/2 teaspoons Thai red curry paste (such as Thai Kitchen brand)
1 13 1/2- to 14-ounce can unsweetened coconut milk
1 tablespoon fish sauce (such as nam pla or nuoc nam)
16 to 18 ounces halibut fillets, cut into 1 1/2-inch chunks
8 peeled deveined uncooked large shrimp (8 to 10 ounces)
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh basil

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.

INDIAN-SPICED HALIBUT WITH YOGURT



Indian-Spiced Halibut with Yogurt image

Categories     Low Sodium     Halibut     Simmer     Boil

Yield serves 6

Number Of Ingredients 24

2 tomatoes
Curry Powder (recipe follows)
1 teaspoon whole fenugreek seed
2 teaspoons coarse salt
2 teaspoons ground mustard
1/4 teaspoon ground cardamom
Pinch of ground cloves
4 garlic cloves, minced
1 tablespoon freshly grated ginger
1 tablespoon dark-brown sugar
1 tablespoon water
4 teaspoons unsalted butter
1 large onion, thinly sliced
1 14 1/2-ounce can low-sodium vegetable stock
1 green chile, finely chopped
1 1/2 pounds halibut fillets (or other firm-fleshed white-fish fillets, such as cod), cut into 6 pieces
1 cup plain nonfat yogurt
Curry Powder
2 teaspoons coriander seed
2 teaspoons cumin seed
1/2 teaspoon cayenne pepper
3/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
(makes about 2 tablespoons)

Steps:

  • Bring a saucepan of water to a boil. Fill a bowl with ice and water. Cut an X in bottom of each tomato; plunge into the boiling water. Cook until the skin starts to peel back, about 30 seconds. Plunge into the ice bath to stop the cooking. When cool, peel off and discard the skins. Cut the tomatoes in half; squeeze out the seeds. Chop; set aside.
  • In a food processor, pulse to combine the curry powder, fenugreek, salt, mustard, cardamom, and cloves. Add the garlic, ginger, brown sugar, and water. Puree until a smooth paste forms; set aside.
  • Heat the butter in a large saucepan over medium heat. Stir in the curry paste; cook until fragrant, about 1 minute. Add the onion and half the stock; cook until the onion starts to soften, about 3 minutes. Add the chile and remaining stock. Bring to boil. Reduce to a gentle simmer, add the fish and tomatoes, and cook until the fish is opaque in the center, 6 to 8 minutes. Remove from heat; stir in the yogurt just before serving.
  • Curry Powder
  • Heat a skillet over medium-high heat. Add the coriander and cumin. Toast the seeds, tossing constantly, until fragrant. Transfer to a spice grinder. Add the cayenne, turmeric, and cinnamon. Pulse to combine. Use immediately.
  • FIT TO EAT RECIPE
  • (Per serving)
  • Calories: 234
  • Fat: 6g
  • Cholesterol: 44mg
  • Carbohydrate: 16g
  • Sodium: 595mg
  • Protein: 27g
  • Fiber: 2g

INDIAN-SPICED HALIBUT WITH YOGURT



Indian-Spiced Halibut with Yogurt image

The basic curry powder used to flavor this easy-to-make Indian-spiced halibut dish is enhanced by bittersweet fenugreek seed, mustard, cardamom, and cloves; brown sugar diminishes the heat. Just before serving, mild yogurt is added to temper the intensity of the spices further.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 17

2 tomatoes
1 recipe Quick Curry Powder
1 teaspoon whole fenugreek seeds
2 teaspoons coarse salt
2 teaspoons ground mustard
1/4 teaspoon ground cardamom
Pinch of ground cloves
4 cloves garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon dark-brown sugar
1 tablespoon water
4 teaspoons unsalted butter
1 large onion, thinly sliced
One 14 1/2-ounce can low-sodium canned vegetable stock
1 green chile, finely chopped
1 1/2 pounds halibut fillets (or other firm-fleshed white-fish fillets, such as cod), cut into 6 pieces
1 cup plain nonfat yogurt

Steps:

  • Bring a saucepan of water to a boil. Fill a bowl with ice and water. Cut an X in bottom of each tomato; plunge into boiling water. Cook until skin starts to peel back, about 30 seconds. Plunge into the ice bath to stop the cooking. When cool, peel off and discard skin. Cut tomatoes in half; squeeze out seeds. Chop; set aside.
  • In a food processor, combine curry powder, fenugreek, salt, mustard, cardamom, and cloves. Pulse to combine. Add garlic, ginger, brown sugar, and water. Puree until a smooth paste forms; set aside.
  • Heat butter in a large saucepan over medium heat. Stir in curry paste; cook until fragrant, about 1 minute. Add onion and half the stock; cook until onion starts to soften, about 3 minutes. Add chile and remaining stock. Bring to boil. Reduce to a gentle simmer, add fish and tomatoes, and cook until fish is opaque in the center, 6 to 8 minutes. Remove from heat; stir in yogurt just before serving.

Nutrition Facts : Calories 234 g, Cholesterol 44 g, Fat 6 g, Fiber 2 g, Protein 27 g, Sodium 595 g

GRILLED HALIBUT WITH INDIAN SPICES AND CORN RELISH



Grilled Halibut With Indian Spices and Corn Relish image

Here, a fragrant combination of ground cumin, turmeric, coriander and fennel seed is rubbed all over fresh halibut steaks (Pacific salmon, wild striped bass and hake also work well here). The steaks are then left to marinate for a few hours in the refrigerator before grilling. The cooked fish is topped with a quick relish made of fresh corn, ginger, onion, cilantro and a bit of the spice mixture that's been sautéed in clarified butter. It's an unexpected yet extraordinary way to prepare fish that might just win over the self-proclaimed seafood-haters at the table.

Provided by Florence Fabricant

Categories     dinner, quick, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
1 teaspoon ground coriander
1/2 teaspoon ground fennel seeds
Salt and freshly ground black pepper
4 halibut steaks, 1 inch thick, 2 to 2 1/2 pounds total (Pacific salmon, wild striped bass, hake steaks or fillets of these fish can be substituted)
2 lemons
4 tablespoons ghee (sold in Indian stores and fancy food shops) or clarified butter; vegetable oil can be substituted
1 tablespoon minced fresh ginger
1/2 cup finely chopped onion
1 cup cooked fresh corn kernels (about 1 ear of corn)
Oil for grill
1 tablespoon chopped fresh cilantro leaves

Steps:

  • Combine cumin, turmeric, coriander, fennel, 1/2 teaspoon black pepper and 1/2 teaspoon salt or to taste. Rub fish steaks on both sides with juice of 1/2 lemon, then rub with all but 2 teaspoons of spice mixture. Refrigerate 3 hours.
  • While fish marinates, heat 2 tablespoons ghee in a skillet, add ginger and onion and sauté until onion just starts to brown. Stir in remaining spices and sauté, stirring, until spices smell toasty, then add corn and juice of 1/2 lemon. Cook briefly and set aside.
  • Remove fish from refrigerator and brush on both sides with remaining ghee or butter. Heat grill and oil grates. When hot, place fish on grill over medium-hot coals or gas fire and cook about 5 minutes. Use a spatula to turn fish and grill 3 to 4 minutes, until a little liquid just begins to pool on surface of fish and a paring knife inserted just at the bone can move flesh away from it easily. Salmon should be cooked about 3 minutes on each side. Remove fish to a warm platter or individual plates.
  • Reheat corn mixture, adding cilantro and a couple tablespoons water to moisten it. Spoon corn on fish, garnish with wedges cut from remaining lemon and serve.

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