Curry sauce a perfect complement to halibut

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 clea

Last updated on May 04, 23

Posted on Apr 05, 13

2 min read

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.

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Ryan Terry

Chef Ryan Terry was a contributor to On The Menu featuring local recipes in The Observer.


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