Happy Wednesday, everyone! Can I get a high five that the week is half way over? It is right around this time of week where I’m sick of the monotony of the Food Network and/or HGTV playing in the background while I try to get work done, and transition over to my podcast list where I obsessively catch up on all the exciting things I’ve missed at the beginning of the week. Who am I kidding? I have like one political podcast and all the rest are mostly food-related episodes. What do you guys watch and/or listen to, to get you through the week? I’d like to think I’m not the only boring soul on this planet. ;) Anyway, as the week nears it’s end, I’m all about the easy recipes. I’m honestly sick of even LOOKING at my kitchen because I get most of my recipe testing/photographing done at the beginning of the week. At this point, I want a dinner recipe that is simple, yet delicious. This is where this Alaska poached halibut in tomato curry broth comes into play. Don’t be scared. Seafood isn’t at all difficult to cook, and I have shared this recipe to dispel any fears you may have of whipping up a yummy seafood dinner!
I’m extremely picky when it comes to seafood. Like…OBSESSIVELY picky. I grew up on the east coast, about 35 minutes from the ocean. It was amazing, and one of the only reasons I’m sad I don’t live near an ocean. Let’s go back 4 years, and I found myself living in a landlocked state. A landlocked state where you have to travel at LEAST 16 hours to reach an ocean anymore. Don’t get me wrong. I absolutely LOVE where I live, and I have learned to love fresh water fish as well, but I do miss seafood. I take that back. I miss FRESH seafood. It’s not that I can’t get a good fillet of halibut here in Colorado, and when I do, it’s almost always Alaskan halibut.
Halibut is one of my favorite types of seafood. When cooked right, it is flaky and tender, and I love serving this fish as a quick weeknight meal. I know the sound of cooking seafood sounds complicated, but it’s really not, and fish itself takes such little time to cook.
This recipe for poached halibut is as simple as simple gets. The broth is made up of some of my favorite Thai flavors with coconut milk acting as the perfect base. The Alaskan halibut fillets are poached in this broth for just a few minutes. I find poaching to be the simplest and quickest way to prepare halibut. Serve this poached halibut in tomato curry broth with a side of rice and dinner is served!
Let’s be honest. Some of the best seafood in the world comes from Alaska. It doesn’t get much better.
The cold water and natural environment of Alaska produces seafood with lean flesh, firm texture, and superior flavor that is full of high quality protein, vitamins, minerals and oils essential to good health. With five species of salmon, several varieties of whitefish, and numerous shellfish species, Alaska offers mouthwatering seafood options for every taste and cooking method and is available fresh, frozen and canned year round. Alaska seafood is high in protein, low in saturated fat, low in sodium and one of the best sources of heart-healthy omega-3 fatty acids.
We even have a cute little Alaska seafood chart that documents when each species is in season! How fun is that? I love a good chart. ;)
Recipe for this Alaskan poached halibut in tomato curry broth is below. Pair it with a lighter beer, like a pilsner, or even a beer that has been aged in white wine barrels. Either one will really highlight the delicate flavor of this dish! Have a great day everyone! xo
- 2 tablespoons olive oil
- 1/2 cup yellow onion finely diced
- 2 cloves of garlic pressed through a garlic press
- salt and black pepper
- 2 tablespoons tomato paste
- 1 tablespoon Thai red curry paste
- 1 14- ounce can coconut milk
- 2 cups chicken broth
- 1-2 teaspoons granulated sugar
- 4 wild-caught Alaska halibut fillets skin removed if applicable
- 1/4 cup sliced green onions plus extra for serving
- 2 tablespoons chopped cilantro plus extra for serving
- 1 teaspoon lime juice more or less to taste
- basmati rice cooked per manufacturer's instructions, for serving
- Heat the olive oil in a deep skillet over medium heat. Add the onion and season with a generous amount of salt and black pepper. Cook for 5-6 minutes or until the onions are fragrant and tender. Add the crushed garlic and cook for an additional minute. Stir in the tomato paste and curry paste. Continue stirring until the pastes darken, about 2-3 minutes. Whisk in the coconut milk, chicken broth and granulated sugar. Bring the broth to a low boil, and then reduce to a simmer. Cook for an additional 20 minutes or until the flavors have melded and the broth has reduced. Adjust seasoning to taste.
- Season the halibut fillets with salt and place them directly in the broth. Spoon some of the broth over the halibut. Cover and poach the halibut for 7-8 minutes or until cooked to medium-rare or other desired temperature (this will depend on the thickness of your fish). Halibut overcooks quickly and dries out. Keep an eye on it as it cooks. It should flake easily with a fork when done. Remove the halibut from the broth with a spatula and transfer to a plate. Stir in the green onions, cilantro and lime juice. Remove from heat.
- Spoon the broth into 4 shallow bowl and place a piece of halibut on each plate. Garnish with fresh cilantro and green onions and serve with rice.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.