Pan-Seared Halibut with Red Curry and Basmati Rice
Ryan and Sara Hall
Professional athletes
Redding, Calif.
Wild halibut is a sustainably-sourced fish that is responsibly caught off the Alaska coast. Elite runners Ryan and Sara Hall developed this high-protein, heart-healthy seafood dish. The Thai ingredients impart bold flavor to the mild-tasting halibut without adding extra fat, and the bowl format jumps on a popular and easy-to-execute trend.
Ingredients
1 can (13-14 oz.) light coconut milk
2 tbsp. red curry paste
1 tbsp. brown sugar
8 oz. mushrooms, halved
1 medium zucchini, sliced
2 tbsp. Thai fish sauce
4-6 Thai basil leaves, coarsely chopped
4 halibut fillets (4-6 oz. each), fresh or frozen and thawed
1-1/2 tbsp. olive or grapeseed oil
1-1/2 cups basmati rice, cooked and kept warm
1/2 lime or lemon
Steps
1. In large saucepan, whisk coconut milk, curry paste and brown sugar. Over medium-high heat, bring to a boil. Reduce heat to a simmer; add mushrooms and zucchini. Cook 2 minutes. Stir in fish sauce and basil; remove from heat. Cover and keep warm.
2. Rinse halibut under cold running water; pat dry with paper towel. Heat a large nonstick skillet over medium-high heat.
3. Brush both sides of halibut with oil. Gently place halibut in heated skillet and cook, uncovered, about 3 to 4 minutes, until underside is browned. Turn fillets over; reduce heat to medium and cover pan tightly. Cook 3 to 4 minutes longer until fish is opaque throughout.
4. For each serving, portion about 1 cup rice into a low-sided bowl. Place a halibut portion over rice; squeeze on lime or lemon juice, if desired. Ladle about 1 cup sauce and vegetables over all.
Photo courtesy of Alaska Seafood Marketing Institute