Thai Curry Halibut Recipes

THAI-CURRY BUTTER HALIBUT PACKETS

Steps:

• Mix 6 Tbs. of the butter, the curry paste, and garlic in a small bowl. Place in the freezer to chill. Position a rack in the center of the oven, and heat the oven to 450°F.
• Melt the remaining 1 Tbs. butter in a large skillet over medium-high heat. Add the mushrooms and a generous pinch of salt, then reduce the heat to medium. cook, stirring occasionally, until the mushrooms begin to brown, about 5 minutes. Remove from the heat.
• Cut four 12×18-inch lengths of parchment paper (or foil). Divide the mushrooms among the sheets of parchment, centering them in the right half of the parchment. Season the halibut with salt and pepper, and place on top of the mushrooms. Top each with an equal portion of the curry butter, and sprinkle with the scallions and a pinch of salt.
• To seal the packets, bring the left edge of the parchment over the fish. Fold and crimp the edges together tightly. Carefully transfer the packets to a large rimmed baking sheet, and bake until the fish is cooked through, 12 to 13 minutes (a paring knife will come out warm when plunged through the packet into the center of one of the fillets). Carefully transfer the packets to dinner plates, cut them open at the table, and serve with lime wedges and rice.

THAI COCONUT CURRY HALIBUT WITH FRESH SAUTEED SPINACH RECIPE - (4.4/5)

Steps:

• In a deep 10-inch skillet heat 1 tablespoon of olive oil over medium heat. Use tongs to toss the spinach. Once warm, add in the spinach and allow to begin to "wilt" (the spinach pile will begin to reduce). Once it starts to wilt season with a pinch of kosher salt and coarse black pepper. Remove the wilted spinach to a clean bowl and set aside. Note: I prefer to to make the spinach in a separate cast iron skillet, and the fish in another skillet. I don't mind cleaning two skillets, and I am better able to keep everything hot and ready to serve at the same time. Wipe the skillet out with a paper towel (if using one skillet) and add in the remaining tablespoon of olive oil. Reduce the heat to medium and sauté the shallots until slightly golden around the edges. About 5 minutes. Stir in the Thai red curry paste and then pour in 1-1/2 cups of chicken broth, the can of lite coconut milk and a 1/2 teaspoon of kosher salt. Stir, bring to a simmer and reduce by half. Note: If using the fresh lemon grass, cut off the root end and trim off the tips. Using the blunt end of a knife, "bruise" the lemon grass by pounding it a bit. Set into the broth to infuse with it's delicious lemony fragrance. Season the fish fillets with the remaining 1/4 teaspoon of salt. Next place the seasoned, skinless fish fillets into the coconut curry broth and spoon some of the broth over top. Cover the pan and let the fish poach for about 7 to 8 minutes or until the fish is opaque and flakes easily with a fork. Remove the lemongrass, with tongs and toss. Meanwhile combine the chopped cilantro, parsley, sliced green onions and cut the lime in half. Reserve 1/4 cup for garnishing. Divide the spinach among four shallow bowls, top with the fillets. Quickly add the chopped cilantro/parsley/green onion mixture to the coconut curry broth, squeeze in the entire lime, stir and ladle over the fish and spinach. Serve with cooked Jasmine Rice.

THAI SHRIMP HALIBUT CURRY

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.

HALIBUT WITH THAI GREEN CURRY

Steps:

• Heat the oil in a large sauté pan over medium heat and add the green curry paste. Sauté the curry paste 1-2 minutes until fragrant. Stir in the coconut milk and simmer a few minutes until it is thickened slightly. Stir in the brown sugar, lime juice and fish sauce.
• Place the halibut filets in the pan and spoon the sauce over the top. Alternatively, you can cut the halibut into bite-sized pieces before adding it to the pan. Arrange the bell pepper, snow peas, bamboo shoots, chili pepper (if using) and half of the basil around the fish. Bring the sauce to a light simmer and then cover the pan. Cook until the halibut is opaque and the vegetables are crisp tender, about 7-8 minutes. Sprinkle the remaining basil on top. Serve the halibut with steamed jasmine rice or brown rice. Garnish with lime wedges if desired.