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    • Halibut with Coconut Curry Sauce

    Mark Sharron
    Medium difficulty
    45 minutes
    01-Feb
    Halibut with Coconut Curry Sauce is an easy-to-make dish packed with flavour. The dish is made with halibut fillets simmered in a flavorful coconut milk sauce spiced with cumin, coriander, turmeric, and cayenne pepper. The dish finishes with a squeeze of lime juice and a sprinkle of fresh cilantro for a delicious and satisfying meal.     
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    Ingredients

    • 1 lb halibut fillets
    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1 teaspoon grated fresh ginger
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1/2 teaspoon ground turmeric
    • 1/4 teaspoon cayenne pepper
    • 1 (14-ounce) can coconut milk
    • 2 tablespoons freshly squeezed lime juice
    • 1/4 cup chopped fresh cilantro
    • Salt and freshly ground black pepper, to taste

    Method

    • How to Make Halibut with Coconut Curry Sauce
    • Pat halibut fillets dry with paper towel and season lightly on both sides with salt and pepper
    • Heat olive oil in a large skillet over medium heat
    • Add chopped onion to skillet and sauté until softened, about 3-4 minutes
    • Add minced garlic and grated fresh ginger; stir and cook until aromatic, about 1 minute
    • Add ground cumin, ground coriander, ground turmeric, and cayenne pepper, stirring to toast spices for 30 seconds
    • Pour in coconut milk, stirring well to incorporate spices and aromatics
    • Bring coconut milk mixture to a gentle simmer
    • Reduce heat to low and add seasoned halibut fillets into sauce in a single layer
    • Cover skillet and gently poach halibut for 7-10 minutes until fish is opaque and flakes easily with a fork
    • Remove halibut fillets with a slotted spatula and set aside on warm plates
    • Stir freshly squeezed lime juice into the coconut curry sauce
    • Taste sauce and adjust salt and pepper as needed
    • Spoon coconut curry sauce generously over each halibut fillet
    • Sprinkle chopped fresh cilantro over the plated fish
    • For plating, arrange fillets in shallow bowls with sauce pooled around and herbs on top
    • Serve immediately and optionally garnish with lime wedges for freshness