Alaskan Halibut Poached in a Coconut Curry Sauce
Fresh Alaskan Halibut that is poached in a tasty coconut curry. Infused with lemongrass, jalapeño, and fresh cilantro, this sauce is bursting with flavor. Serve this dish on top of your favorite rice for a satisfying and healthy meal.
Ingredients
- 4 filets Alaskan Halibut
- 4 cans organic coconut milk
- 1-2 tbsp red curry paste start with 1 tbsp, taste and add more if desired
- 1/4 cup chopped cilantro
- 2 Jalapeños sliced
- 1 cup white/brown rice
- 1 tsp salt/pepper for taste start with a tsp, taste and add more if desired
- 1 1/2 cup water
- 1/2 stick fresh lemongrass sliced
Instructions
- Make your rice. Follow the instructions on the package. Place your water and rice in a medium size pan. Bring to a boil over high heat. When water boils cover with a lid and lower heat to low. Let the rice cook for 12-15 minutes until all of the water is absorbed into the rice. When fully cooked place your lid back on the pot and set aside until ready to use.
- Season Alaskan Halibut with salt and pepper. Add coconut milk to a deep pan. Place over medium/high heat and bring to a low boil. Add curry paste, jalapeño, lemongrass, and your Halibut filets to the pan. Make sure the coconut milk covers the filets. Bring back to a boil and then cover your pan with a lid. Reduce heat to medium/ low and let fish simmer for 15-20 minutes.
- Once fish is done cooking taste your sauce. This is where you will need to add salt and pepper for flavor. Start with a tsp and then taste again if desired taste has not been achieved.
- To plate, add a good amount of rice to a large plate and then add Halibut filet on top. Spoon sauce over the fish and rice. Garnish with fresh lemongrass and cilantro.