Pan Seared Halibut in Thai Curry Sauce
This simple Halibut in a Thai Curry Sauce recipe is just as good or better than a restaurant!
Ingredients
- 3 TBS butter
- 4 - 4 ounce portions of fresh Halibut
- Lime zest
- Kosher salt
- Black pepper
- Paprika
- Grapeseed or olive oil
- Sauce
- 3 cloves garlic
- 1 TBS fresh ginger
- 2 TBS parsley
- 1/4 cup Vidalia onion
- 3 TBS lime juice
- Salt & pepper
- 2-3 TBS Thai Red Curry Paste
- 3 TBS Tomato Paste
- 3/4 cup white wine
- 1 cup coconut milk
- 1 TBS brown sugar
- 3 TBS diced red pepper (not spicy)
Directions
- 1
Season Halibut with lime zest, salt, pepper and paprika. Set aside to marinate for 15 minutes.
- 2
In your food processor, process your garlic, ginger, onion and lime juice until smooth or finely minced. This could pose a challenge for large processors, since its a small amount of ingredients. If so, do it by hand then add in the lime juice.
- 3
Melt butter in a non-stick skillet or frying pan. Over med-high heat, pan sear the halibut, about 2-3 minutes per side until cooked through. (Cook time will vary based on the thickness of your fish).
- 4
Carefully place fish on a baking sheet or plate tented with foil.
- 5
In the same pan, add your mixture from the food processor and saute for 4 minutes. If you need to add a smidge more butter, do so.
- 6
Add in your Thai red curry paste and tomato paste, blend well and saute for 3 minutes.
- 7
Add in the wine and stir briskly, once its simmering add in the coconut milk, sugar and some salt & pepper.
- 8
Stir, taste and adjust seasoning or heat if necessary. If you would like it spicier, add in a pinch or two of Cayenne pepper.
- 9
Simmer for 10 minutes.
- 10
Remove from heat.
- 11
Place the fish gently into the pan of sauce, allow it to sit for a minute or two and serve.
- 12
OR plate the fish and spoon the sauce around it.
- 13
Enjoy!