halibut with red coconut curry sauce over cashew rice

Coconut Curry Halibut

Serves 4.  I love Thai red curry, buy the premade paste and recipes like this one from the Jan/Feb 2014 issue of Cooking Light magazine are pretty easy.  I like to serve this with cashew rice – just cook up a cup of jasmine or basmati rice, with about 1¼ c. water and ¼ tsp. kosher salt.  Simmer, covered, for 15 minutes then let stand off heat for 10 minutes.  Uncover and fluff rice, then stir in ½ c. chopped, unsalted dry-roasted cashews, ¼ c. thinly sliced green onions, ¼ c. chopped cilantro, 2 Tbs. finely sliced serrano chile, and 1 Tbs. rice vinegar. 

            1½ Tbs. brown sugar                           3 mint sprigs

            2 Tbs. red curry paste                          3 basil sprigs

            1 Tbs. soy sauce                                  1 Tbs. oil

            1 Tbs. rice vinegar                               4 (6-oz.) halibut fillets

            1 (14-oz.) can light coconut milk        ¼ tsp. fresh ground black pepper

            1 Tbs. fresh lime juice                         ⅛ tsp. kosher salt

Combine brown sugar, red curry paste, soy sauce, rice vinegar, and coconut milk in a medium saucepan over high heat, whisking until smooth.  Bring to a boil; reduce heat, and simmer until reduced to ¾ c. (about 25 minutes).  Remove from heat.  Stir in lime juice, mint, and basil; let stand 5 minutes.  Strain into a measuring cup; discard solids.  Keep warm.

Heat a large nonstick skillet over medium-high heat.  Add oil; swirl to coat.  Sprinkle fish evenly with pepper and salt.  Add fish to pan; cook 4 minutes on each side or until desired degree of doneness.  Serve fish with sauce.