Halibut Green Curry Recipes

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.

HALIBUT GREEN CURRY

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.