The Dude Imbibes

Coconut-Curry Halibut

Posted on 08 June 2009

First things first.  I just want you to know that this dish is so simple and sooooo good that we’ve had it two nights in a row.  We were craving some seafood and Leila spotted this tasty recipe.  We can’t get enough.  Seriously.  I could eat this again.  Right now.

Oh, how I love curry!  Sweet sweet curry.  If you make this and don’t like it…well, you’ve got problems I can’t help you with.  Don’t skimp on some cheap fish either…a good quality Halibut fillet is absolutely wonderful.  Do yourself a favor and make the brown rice beforehand so that it’s ready to go when the fish is.  You don’t want to be waiting.  I suggest the more sauce, the merrier…go ahead and make it practically a soup.  You will be pleased.

Coconut-Curry Halibut

2 tsp canola oil

2 shallots, finely chopped

2 teaspoons curry powder

2 cups chicken broth

1/2 cup unsweetened coconut milk

3/4 tsp salt

4 (four) 4oz Halibut fillets

5 oz. baby spinach leaves

2 cups cooked brown rice

2 limes

fresh ground black pepper

Cook the brown rice.  In a large pan, heat oil over medium heat.  Add the shallots and cook, stirring occasionally, 3-5 minutes.  Add the curry powder and cook, stirring at least 30 seconds.  Add the broth, coconut milk, 1/2 tsp. of salt and simmer until reduced to approx. 2 cups (about 5 minutes).

Season the halibut with the remaining 1/4 tsp. of salt.  Place fish in pan, spooning some of the sauce over the fish.  Cover and cook about 7 minutes or until halibut flakes easily.  Place the spinach in a steamer basket or other such thing and steam over the sauce until done.

In a soup bowl, place 1/2 cup of the brown rice at the bottom, then layer a pile of the cooked spinach.  Top with the fish fillets and ladle some of the coconut-curry sauce over all of it.  Squeeze half of a lime into the bowl.  Season with salt and fresh ground pepper.  Serve.  Serves 4.

Recipe adapted from Ellie Krieger. (no relation to the author of this blog).