My dad went halibut fishing this summer and brought back some of the tastiest fish I’d ever tasted. We made grilled halibut and sautéed it in garlic butter and prepared countless different ways. This meaty, flakey, tender fish is lovely no matter how you prepare it. Now that it’s Fall and my freezer is officially out of my dad’s catch, I went searching for great fish. I found delicious fresh halibut at Main & Vine grocery store in Gig Harbor! I have been craving spicy food, and knew I wanted to make a curry in my meal plan for the week. After I found the gorgeous fish, I thought, hey, why not use it in a curry! This meal did not disappoint. It’s warm, creative, loaded with flavor and absolutely comforting. The entire thing comes together in 30 minutes. The fish poaches gently in under 7 minutes in the curry, and I have to be honest, we’ve had it twice now this week! Hope you try this recipe and love it as much as we did. This recipe was created in sponsorship with Main & Vine grocery store.
1 lb. fresh Halibut or meaty white fish cut into 2 inch cubes
1 yellow onion, sliced
1 medium zucchini, sliced
2 cups fresh tomatoes, chopped
3 cloves fresh garlic, smashed
2 tbsp. of your favorite prepared curry paste (we used a mild Indian red curry)
1 15 oz. can of full fat coconut milk
1 cup chicken stock
Salt & pepper to taste
Pinch of red chili flakes
Pre-heat a large nonstick sauté pan over medium heat. Sauté the onion in olive oil with the curry paste until they are translucent, about 5 minutes. Add the garlic, sauté for another minute. Add your sliced vegetables and salt and pepper to taste. Cook the veggies until tender and add the chicken stock and coconut milk. Reduce heat to low and simmer for 20-30 minutes uncovered. Lightly season your fish and gently place each piece into the simmering curry to poach. Cook for 2-3 minutes per side, turning just once. Remove from the heat and serve over white basmati or jasmine rice and garnish with fresh lime and cilantro.