/ Everyday Eats, Healthy, Red Curry / By

Seared Halibut with Coconut Red Curry Sauce

Serves 6

 

2 cups basmati rice, rinsed and drained

3 cups water

4 cloves garlic, minced

½ onion, sliced

2-3 T Oil

¼ Anaheim pepper, sliced

1 T Spiva Cooking Red Curry Blend

1 T palm sugar (or brown sugar)

10 oz full fat coconut milk

2 T tamari

2 tsp Red Boat fish sauce

½ lime, juiced

3 cups honeynut squash (or butternut), small diced

4 cups broccoli florets, bite sized pieces

6- 3 oz fillets halibut (or wild cod), thoroughly dried with a paper towel 



  1. Add the rice and water to a medium pot. Allow to come to a boil, then turn the heat down to low and cover. 
  2. Cook the rice for 15 minutes and turn off the heat. Allow to sit for 10 minutes and then fluff with a fork.
  3. Coat the bottom of a large skillet with some oil and allow it to get relatively hot.
  4. Add the onions, garlic, and pepper and allow to become translucent, stirring occasionally.
  5. Add the 1 T Red Curry seasoning and stir for 30 seconds to a minute, allowing it to toast.
  6. Add in the coconut milk, sugar, tamari, and fish sauce. Reduce the heat to low and allow to simmer for a few minutes until thick. Set aside.
  7. Heat another skillet over medium high heat with some oil and allow to get hot. 
  8. Add in the diced squash in a single layer and allow to cook untouched for a few minutes. Stir, then add the broccoli florets.
  9. Add a splash of water to the vegetables and return to the heat. Season with some salt and allow to steam, uncovered on a medium high heat.
  10. Once the vegetables are tender, drain the excess water and set aside.
  11. Season the halibut or cod filet with some salt and a good dose of Red Curry seasoning.
  12. Heat a cast iron pan over high heat to allow it to get very hot. Add oil to the bottom of the pan.
  13. Gently lay the fish filets in the hot pan and allow to cook, untouched for a minute or so, then turn down the heat to medium low. After about 3 minutes of cooking, flip the fish and allow it to finish cooking, about 140 degrees F internal temperature.
  14. Plate a pile of rice in the middle of a plate. Drizzle sauce around the pile of rice, then lay vegetables on top of the sauce. Finish with a freshly cooked fish filet on top of the rice and serve.