With a big wedding coming up at the upscale Hacienda Sarria, we couldn’t be happier knowing that one of our main course features is now in season. The couple has picked a dynamite menu of multiple small courses and one that includes Coconut Crusted Halibut.
Halibut is a lovely fish, which has a clean taste and firm texture, requires little to no seasoning and is conveniently low in fat. This cut of fish is certainly a delicacy and will definitely bring your next dinner party to a new level.
This recipe is great because we are not smothering the meat in any sort of batter and deep frying it: we are giving a nice light crust so we can maintain its low fat content and also highlight the natural flavours of this fish. Adding the curry sauce brings a bit of heat and an abundance of flavour.
If you are not keen on spicy foods, go ahead and use a red curry paste and use a smaller amount to ensure the spice level is to your liking. Serve this with some jasmine rice to complete the meal and add even more fragrance. Enjoy.
Green Curry Sauce
1 tbsp canola oil
1 small white onion, diced
2 lime leaves
1 stalk of lemongrass
1 tsp fresh ginger, finely chopped
2 cloves garlic, chopped
1 tbsp green curry paste
500ml coconut cream
Juice of 1 lime
In a pan, add oil at medium heat;
Sauté onions until transparent;
Add garlic, lemongrass, lime leaves, ginger and sauté for 2 minutes;
Add curry paste and deglaze using coconut cream. Reduce to desired consistency and finish with lime juice.
Coconut Crusted Halibut
Use four 6-oz portions of fresh, wild halibut
2 tbsp coconut oil, melted
1.5 cups unsweetened coconut, shredded
1/2 tsp ground coriander
1/2 tsp chili flakes
1/2 tsp garlic power
1/4 tsp salt
1/4 tsp pepper
In a bowl, combine all ingredients except for coconut oil and fish;
Brush the oil on the fish and cover the fillet with generous amount of crusting;
Place fillets on non-stick baking sheet and cook at 350F for 7-10 minutes, keeping in mind this fish can dry out quickly.
