Best 3 Halibut Green Curry Recipes
Halibut green curry is a flavorful and aromatic dish that combines the delicate taste of halibut with the bold and vibrant flavors of green curry paste. This dish is a perfect blend of sweet, sour, and spicy notes, and it is sure to be a hit with seafood lovers. With just a few simple ingredients and a little bit of time, you can create a delicious and satisfying halibut green curry that will transport your taste buds to the streets of Thailand. Whether you're a seasoned home cook or a novice in the kitchen, this recipe is a great way to explore the wonderful world of Thai cuisine.
Check out the recipes below so you can choose the best recipe for yourself!
HALIBUT GREEN CURRY
Chlorophyll is the green pigment found in all plants. Not only is it imperative for plant growth, but it may also provide antioxidant and immunity help for us. Lutein is part of the carotenoid family (responsible for yellow, red and orange pigments in fruits and vegetables), but it cleverly hides behind the green mask of chlorophyll in kale, which is one of the only good food sources available. Lutein may also be good for eye health. It needs a little fat to be absorbed best by the body (that's no problem with this dish, as the coconut milk will do the trick).
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
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.
THAI SHRIMP HALIBUT CURRY
Provided by Bon Appétit Test Kitchen
Categories Fish Sauté Valentine's Day Low Fat Quick & Easy Low Cal New Year's Eve Dinner Lunch Lunar New Year Halibut Shrimp Curry Anniversary Healthy Christmas Eve Simmer Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Finely grate enough peel from 2 limes to measure 1 1/2 teaspoons. Squeeze enough juice from 2 limes to measure 2 tablespoons. Cut third lime into wedges.
- Heat vegetable oil in large saucepan over medium-high heat. Add chopped shallots, diced red bell pepper, and minced ginger; sautè until shallots are tender and peppers soften, about 5 minutes. Stir in curry paste, coconut milk, fish sauce, 1 1/2 teaspoons lime peel, and 2 tablespoons lime juice. Simmer gently, stirring often, about 5 minutes. Sprinkle fish and shrimp with salt and pepper. Add fish and shrimp to curry sauce. Return to very gentle simmer and cook just until fish and shrimp are opaque in center, 5 to 6 minutes. Season to taste with salt and pepper. Gently stir in cilantro and basil; serve with lime wedges.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any mishaps.
- Use fresh, high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your dish. Whenever possible, use fresh, in-season produce and seafood.
- Don't overcrowd the pan: When searing the halibut, make sure you don't overcrowd the pan. This will prevent the fish from cooking evenly and will result in steamed fish instead of seared fish.
- Cook the halibut until it is just cooked through: Halibut is a delicate fish, so it's important to cook it until it is just cooked through. Overcooked halibut will be tough and dry.
- Use a flavorful curry paste: The curry paste is what gives this dish its flavor, so make sure you use a good quality paste. You can find curry paste at most Asian grocery stores or online.
- Add vegetables to the curry: Vegetables add color, texture, and nutrients to the curry. You can use any vegetables you like, but some good options include broccoli, carrots, bell peppers, and bamboo shoots.
- Serve the curry with rice or noodles: Curry is traditionally served with rice or noodles. You can use any type of rice or noodles you like, but jasmine rice or basmati rice are good choices.
Conclusion:
Halibut green curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of flavorful curry paste, tender halibut, and fresh vegetables makes this dish a winner. Serve it with rice or noodles for a complete meal.
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