Best Halibut With Coconut Sauce Recipes

Thai-Style Halibut with Coconut-Curry Broth image

Provided by Ellie Krieger

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.

Halibut with Coconut Sauce image

Provided by Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons grapeseed oil
1 tablespoon finely chopped ginger
1 medium onion, thinly sliced
1/4 cup dried curry leaves
1 tablespoon coriander seeds, crushed
1 green chili, seeds removed and minced
1 cup coconut milk
A pinch of salt and pepper
3 tablespoons grapeseed oil
Four 4 to 6-ounce halibut fillets
1 teaspoon ground coriander
1 teaspoon ground cumin
A pinch of salt and pepper
2 tablespoons butter
1 teaspoon black mustard seeds
1 cup fresh or frozen green peas
A pinch of salt and pepper

Steps:

For the coconut sauce: Place a large skillet over medium-high heat and add the oil. When it is hot, add the ginger and onions and cook until golden, 3 to 5 minutes. Add the curry leaves, coriander seeds and green chili and cook for 30 seconds. Add the coconut milk, turn the heat down to low and continue to cook until the sauce has thickened, 3 to 5 minutes. Taste for seasoning and add salt as needed. Keep warm.
For the halibut: Place a large nonstick skillet over medium-high heat and add the oil. Sprinkle the halibut with the coriander, cumin, salt and pepper and place them in the pan. Cook on one side for 4 minutes, and then turn the heat down and continue to cook until they are done, 3 to 4 minutes. Keep warm.
For the peas: Place a small skillet over medium-high heat and add the butter. When it begins to foam, add the mustard seeds and cook until they begin to pop, about 1 minute. Add the peas and saute until they are bright green and tender-crisp, 3 to 5 minutes. Season with salt and pepper.
To serve: Ladle some coconut sauce on each of 4 plates. Place a halibut fillet over it and garnish with sauteed peas.

Steamed Halibut with Coconut Sauce image

Provided by Daphne Brogdon

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Two 13.5-ounce cans coconut milk
Juice of 3 limes
2 cloves garlic, thinly sliced
One 3-inch piece lemongrass, split in half and smashed
1/2 serrano chile, thinly sliced (seeds included)
2 1/2 tablespoons turbinado sugar
2 tablespoons plus 2 teaspoons fish sauce
Four 6-ounce halibut fillets, skin removed (see Cook's Note)
Kosher salt
Cilantro sprigs, for garnish

Steps:

Special equipment: a large bamboo steamer
In a medium saucepan over low heat, combine the coconut milk, lime juice, garlic, lemongrass, serrano, turbinado sugar and fish sauce. Whisk it all together, then bring to a simmer and cook for 5 minutes. Cover and keep warm until ready to serve. Remove the lemongrass before serving.
Fill a large pot with 2 inches of water and bring to a light boil over medium heat. Line a bamboo steamer with parchment paper. Sprinkle the halibut with salt and place in the steamer. Cover the steamer and set it over the pot of boiling water. Steam until the fish is cooked through and tender, 6 to 7 minutes.
Transfer the fillets to shallow bowls and top each serving with about 1/2 cup of the coconut sauce. Garnish with a cilantro sprig and serve.
Cook's Note: Cod or sea bass can be substituted for halibut.