SEXY DATE NIGHT IN RECIPE: HALIBUT x THAI COCONUT CURRY



Halibut Coconut Curry




Ladies… (or gentlemen)! This recipe is bomb AF. One, because it’s unbelievably tasty, two, because it’s warm and comforting (without the calories of “comfort food”), and three, because Thai food, especially home made Thai food is just sexy for lil date night in.

Costco doesn’t sell Halibut on the reg so when I saw it I was immediately intrigued. By the way guys, Costco has some good deals on fresh fish – salmon, tilapia, ahi tuna steaks…etc. I try and meal plan majority of the time but when there is fresh fish involved, I will be the first to make an impulse purchase. I had no idea what I was going to make with the halibut, no idea when I was going to make it, therefore had no idea what other ingreds I needed but by golly I was not going to leave the store without it.

Trey finished his first clinical experience for his PT program and was back to the grind of 8-5 classes. When he gets home from school, he’s not actually done with school. Papers to write, articles to read, study guides to make, and studying his ass off consumes most, if not all his evenings. This particular evening I wanted to make him something extra special, with a little pizzazz. Something that would feed my fall fever and his belly. We had about one hour to spend together that evening so a delicious, filling, flavorful dinner was a must! You’ll notice that I poached the halibut. This method allows it to really soak up all the juicy delicious flavors in the curry. Are you drooling yet?

PS: IF YOU HAVE SHALLOW BOWLS LIKE THESE, YOU’RE GOLDEN. THIS DISH IS BEST SERVED IN A SHALLOW BOWL like this one from Crate and Barrel or this one from Target. No, I do not have shallow bowls and yes I now need shallow bowls in my life because half the fun in making meals is the presentation!

INGREDS
+ 4 or 5 fresh halibut filets (in my case I had one large cut from Costco and cut it into individual filet pieces)
+ 2 tablespoons of coconut oil or olive oil
+ 1/2 to 1 box of fresh baby spinach
+ Salt and pepper to taste
+ 3 shallots, diced
+ 1 tablespoon Thai red curry paste
+ 3.5 cups vegetable or chicken broth (divided)
+ 1 14 oz. can coconut milk
+ 1/2 teaspoon honey or coconut sugar
+ 1/4 – 1/2 cup cilantro (divided, save some for garnishing)
+ 1/4 cup green onions (both green and white parts)
+ Juice of 1/2 a lime plus more to garnish (w/ slices)
+ 1 cup dry quinoa

DIRECTIONS
+ Cook your quinoa. Place 1 cup of dry quinoa in a small saucepan. Instead of water, cook in two cups of vegetable or chicken broth (this gives the quinoa more flavor). Set aside.
+ Rinse halibut fillets, pat to try and season with a little salt.
+ Heat 1 tablespoon of the coconut oil in a cast iron skillet over medium heat. Add the spinach and season with salt and pepper to taste. Stir frequently until wilted and transfer immediately into a bowl. Set aside.
+ Add the additional tablespoon of coconut oil to the pan and saute the shallots until soft, about 2 minutes or so.
+ Add curry paste, vegetable/chicken broth, coconut milk, and honey/coconut sugar and bring to a simmer. Reduce heat to low and reduce the curry by half. Taste and add salt or other seasonings if desired.
+ Place the halibut fillets into the pan, spooning broth over the tops. Cover with lid and poach 5-10 minutes depending on how thick your fish is. If you have trouble fitting all of your fillets into the pan at once, work in batches to ensure proper cooking. Do not overcook halibut, or it will come out dry.
+ Place a bed of the cooked spinach in your bowls and add some quinoa. Top with halibut.
+ Add cilantro, green onions, and lime juice to curry and stir. Pour the broth over the fish and garnish with cilantro, green onion if desired, and lime wedge.

Recipe inspired by Maya of Alaskan From Scratch.

TTFN, ta-ta for now,

x Linds


Halibut coconut curry



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