Coconut Curry Halibut
Coconut Curry Halibut combines beautiful curry flavors with a robust fish that takes 30 minutes or less with the help of a blender!
Ingredients
- 2 jalapenos, seeds and membranes removed Use only one if you want less heat.
- 4-5 peels from a lemon See notes
- ½ cup shallots chopped
- 1 clove garlic chopped
- 2 Tablespoons fresh ginger chopped
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- ¼ teaspoon salt
- ¼ teaspoon dried turmeric or 1 teaspoon grated fresh turmeric
- 2 Tablespoons fresh lime zest I used 2 limes, but it totally depends on the size!
- Chicken or vegetable stock or water
- 1 14-ounce can coconut milk
- 1 Tablespoon fish sauce I like the Red Boat brand.
- 1 pound halibut fillets, cut into 4-ounce portions
FOR THE GARNISH
- oil for frying
- 1 red jalapeno chopped very small
- 2 Tablespoons red onion chopped very small
- ⅓ cup cilantro chopped
- 1 lime peeled and flesh cut into small dice
- salt to season
Instructions
- Put the jalapenos, lemon peels, shallots, cilantro, garlic, ginger, coriander seeds, cumin seeds, salt, turmeric, and 1 Tablespoon of the lime zest in the jar of a blender.
- Blend, using about ¼ cup of chicken or vegetable stock, or water to help the mixture blend. You'll have to scrape the jar a couple of times, but you are looking for a smooth puree and it will take about three minutes.
- Heat a small saucepan over medium-high heat. Add some oil and the curry ingredients from the blender jar. Let it cook for 2-3 minutes. Add the coconut milk, fish sauce, and the rest of the lime zest. Bring to a boil, then reduce to medium low and simmer for 10 minutes.
- Add the 4-ounce pieces of halibut and let it simmer for 3 minutes. Turn off the heat and let the residual heat finish cooking the fish while you plate the dish.
- While the curry sauce is cooking for its 10 minutes, start the garnish. Heat the oil in a small skillet. Add the red jalapeno and red onions and let them caramelize, stirring occasionally, about 10 minutes. Remove from the heat and add the cilantro and lime. Season with salt.
- Serve the Coconut Curry Halibut on top of rice with the garnish.
Notes
Use a vegetable peeler to take off just the peel from the lemon. Leave as much pith as possible because it causes bitterness in your dish. If you can get lemongrass, use a couple stalks of it in place of the lemon peel. Chop the part that does not include the woody top.