Anyway, with only a few blog posts I’ve become amazed at how skilled I am at rambling. I wasn’t planning on talking about the Chili Peppers, but oh well! The whole purpose of this post was to brag about one of my favorite little fishies – Halibut. Seems to go well with anything I cook it with. I made it “en papillote” a while back and I thought it wasn’t going to get any better with the lemony juicy goodness the fish-in-parchment produced. But I was wrong – and terribly wrong. The only sad part about halibut is that it’s a little pricey, so it’s not like I can cook it every freakin’ week. Have to throw in some tilapia and salmon to balance out the expense! But if you ever treat yourself to a thick juicy halibut steak (and the “flash frozen” ones in the Whole Foods frozen fish section are just as good as the fresh IMHO) you have got to try this recipe. Especially if you like red curry paste. Happens to be one of my favorites.

Halibut with Coconut-Red Curry Sauce

served with baby bok choy coconut rice; 4 servings

print recipe

ingredients
2 teaspoons canola oil, divided
4 (6-ounce) halibut fillets
1/2 cup medium dice onion
1/2 cup chopped green onions
1 tablespoon grated peeled fresh ginger
1 cup light coconut milk
1 tablespoon sugar
1 tablespoon dark soy sauce*
1 teaspoon red curry paste
1/2 teaspoon ground coriander
1 tablespoon chopped fresh basil
2 teaspoons fresh lime juice

instructions
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm.

Add remaining 1 teaspoon oil to pan. Add onion, green onions, and ginger; sauté 2 minutes. Stir in coconut milk and the next 4 ingredients (through coriander). Bring to a boil; cook 1 minute. Remove from heat. Stir in basil and juice.

Seasoned rice with bok choy:
Combine 1 cup coconut milk and 1/2 cup water (or just use whatever is left of coconut milk from dish and use water for remainder) and 3/4 cup basmati rice in a medium saucepan; bring to a boil.

Cover, reduce heat, and simmer 12 minutes. Stir in 2 cups chopped baby bok choy; cover and cook 8 minutes or until liquid is absorbed. Combine 1 1/2 tablespoons low-sodium soy sauce, 1 tablespoon fresh lime juice, 1/2 teaspoon sugar, and 1/2 teaspoon dark sesame oil; stir into rice mixture.

*For gluten-free, substitute regular soy sauce, gluten-free brand