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Pan-Seared Alaska Halibut with Red Curry and Basmati Rice

Pan-Seared Alaska Halibut with Red Curry and Basmati Rice
Vegetables braised in aromatic coconut curry pair wonderfully with mild, buttery Alaska halibut in this simple cook-it-frozen recipe.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Servings: 4

Ingredients

  • 1 1/2 cups basmati rice, uncooked
  • 1 can (13-14-ounce) regular or light coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon brown sugar
  • 8 ounces mushrooms, halved
  • 1 medium zucchini, sliced
  • 2 tablespoons fish sauce
  • 4 - 6 Thai basil leaves, coarsely chopped
  • 4 Alaska halibut fillets (4-6 ounces each), fresh, thawed or frozen
  • 1 1/2 tablespoons olive or grapeseed oil
  • 1/2 lime or lemon, if desired

Nutrition Facts

Calories 522
Total Fat 12.5g
Saturated Fat 5g
Calories from Fat 21%
Cholesterol 56mg
Protein 30g
Carbohydrate 71g
Fiber 1.5g
Sodium 935mg
Calcium 23mg
Vitamin D 219 UI
Omega-3 Fatty Acids 280mg
Recipe courtesy of Ryan and Sara Hall

Instructions

  1. Step 1 Cook the rice

    Cook rice in a rice cooker or saucepot according to package directions; keep warm.

  2. Step 2 Make the curry sauce

    Whisk coconut milk, curry paste, and brown sugar in a large saucepan. Bring to a boil, then reduce heat to a simmer; add mushrooms and zucchini. Cook 2 minutes, then stir in fish sauce and Thai basil. Turn off heat; cover and keep warm.

  3. Step 3 Pan sear the halibut

    Rinse any ice glaze from frozen Alaska halibut under cold running water; pat dry with a paper towel. Heat a nonstick skillet over medium-high heat. Brush both sides of halibut with oil. Gently place halibut in heated skillet and cook, uncovered, about 3-4 minutes, until browned. Turn fillets over, reduce heat to medium, and cover pan tightly. Cook 5-7 minutes for frozen halibut or 3-4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

  4. Step 4 Plate and serve

    Portion about 1 cup rice into a low-sided bowl or on rimmed plate. Place a halibut portion over rice; squeeze on lime or lemon juice, if desired. Ladle about 1 cup sauce and vegetables over all.

Nutrition Facts

Calories 522
Total Fat 12.5g
Saturated Fat 5g
Calories from Fat 21%
Cholesterol 56mg
Protein 30g
Carbohydrate 71g
Fiber 1.5g
Sodium 935mg
Calcium 23mg
Vitamin D 219 UI
Omega-3 Fatty Acids 280mg
Recipe courtesy of Ryan and Sara Hall