Wild Alaska Halibut in Purple Curry with Vegetables
This wild halibut recipe is a tribute to my Alaskan fishing knowledge. The vegetables are stir-fried for just a couple of minutes until eventually crisp-tender and vivid. The meaty, new fillets are carefully basted in bubbling, purple curry paste and mellow coconut milk. New mint, celery leaves and a generous squeeze of refreshing lime lend the dish piquant, but not spicy, taste.
Chadwick Boyd is a repeated Television set visitor, judge on Hallmark Channel and cookbook writer. Find more of his function at chadwickboydlifestyle.com.
Wild Alaska Halibut in Pink Curry with Greens.
Courtesy of Brooke Slezak.
Credit score: Brooke Slezak
Credit history: Brooke Slezak
Wild Alaska Halibut in Purple Curry with Vegetables
- 4 6-ounce wild Alaska halibut fillets
- Sea salt
- Freshly cracked black pepper
- 1 ½ tablespoons olive oil
- 3 celery stalks, cut into 3-inch parts (see take note), as well as 2 tablespoons reserved leaves
- 1 cup snow peas, ends trimmed
- ½ red bell pepper, incredibly thinly sliced
- ½ yellow bell pepper, really thinly sliced
- 6 cloves garlic, very thinly sliced
- 2 tablespoons pink curry paste
- ½ cup vegetable broth or fish inventory
- 1 14-ounce can mild coconut milk
- 2-3 tablespoons roughly chopped refreshing mint leaves
- Generous squeeze of fresh new lime
- Position the fillets on a meal plate. Season with salt and pepper. Established apart.
- Heat the olive oil in a substantial skillet over medium-large warmth. Include the celery, snow peas and peppers. Saute for 3 minutes. Stir in the garlic. Proceed cooking for 2 minutes. Transfer the greens to a plate.
- Reduced the heat to medium. Incorporate the curry paste to the skillet. Whisk in the broth and coconut milk. Simmer for 5 minutes.
- Working with tongs, spot the halibut in the sauce. Prepare dinner 10-12 minutes, or until finally it just will become opaque in the middle, once in a while spooning the sauce more than the fish. The cooking time will fluctuate dependent on the thickness of the halibut.
- Return the veggies to the skillet. Top rated with the reserved celery leaves and mint. Squeeze the lime juice more than top. Provide from the skillet. Alternatively, divide the vegetables between four shallow bowls. Spot the halibut on major of just about every portion. Spoon the sauce in excess of the fish. Sprinkle with celery leaves and mint. Squeeze just about every serving with fresh lime.
Observe: If celery stalks are added thick, slice them in half lengthwise.
Serves: 4
Nutritional information
Per serving: Per serving: 366 energy (p.c of energy from fat, 51), 34 grams protein, 11 grams carbs, 3 grams fiber, 21 grams whole extra fat (13 grams saturated), 83 milligrams cholesterol, 302 milligrams sodium.
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