Halibut with Coconut Sauce

TOTAL TIME: 45 min
Prep: 15 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

COCONUT SAUCE:
  • 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
    HALIBUT:
    • 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
      SAUTEED PEAS:
      • 2 tablespoons butter
      • 1 teaspoon black mustard seeds
      • 1 cup fresh or frozen green peas
      • A pinch of salt and pepper
      recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      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.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      5

      Newest Ratings and Reviews

      Read all 3 reviews

      • on January 11, 2014

        Flag

        Really good and relatively easy. I made a few mods that I think took it over the top. First, I added extra coriander seeds. Of course, if yours are fresher, then that may not be necessary. Secondly, I added a few cardamom pods to add an extra layer of flavor. Finally, not having curry leaves on hand, I added a bay leaf and a handful of kaffir lime leaves. Served fish with Basmati rice and a salad. DH and I really enjoyed it and I'm looking forward to using more of Bal's recipes in the future.

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      • on December 26, 2011

        Flag

        Excellent flavor with the coconut sauce. The halibut is perfect with it. I agree you should double the sauce. I again add more veggies, like mushrooms. I'm loving Indian food too and trying more recipes.

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      • on December 26, 2011

        Flag

        Absolutely delicious! The second time I made this recipe for guests, I doubled the amount of that wonderful sauce. As a side dish I served potatoes roasted with cumin and cilantro. I know my guests liked it because they took seconds.

        I like Indian food so much that I got a cookbook and started preparing Indian dishes myself. Now I can also watch an expert and see how it's really done.

        I would be nice the if the recipes had suggestions for side dishes.

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Taco Trip

      Get Cooking Channel on your TV.