Halibut With Coconut Sauce
Serves: 5
Olin Prosacco
1 January 1970
Based on User reviews:
59
Spice
52
Sweetness
43
Sourness
37
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
3 tbsps
Grapeseed Oil1 tbsp
Ginger (finely chopped)1 medium
Onion (thinly sliced)1 cup
Dried Curry Leaves1 tbsp
Coriander Seed (crushed)1 cup
Coconut Milk1 tsp
Ground Coriander1 tsp
Ground Cumin2 tbsps
Butter1 tsp
Black Mustard SeedDirections:
1
For the coconut sauce: Place a large skillet over medium-high heat and add the oil
2
When it is hot, add the ginger and onions and cook until golden, 3 to 5 minutes
3
Add the curry leaves, coriander seeds and green chili and cook for 30 seconds
4
Add the coconut milk, turn the heat down to low and continue to cook until the sauce has thickened, 3 to 5 minutes
5
Taste for seasoning and add salt as needed
6
Keep warm
7
For the halibut: Place a large nonstick skillet over medium-high heat and add the oil
8
Sprinkle the halibut with the coriander, cumin, salt and pepper and place them in the pan
9
Cook on one side for 4 minutes, and then turn the heat down and continue to cook until they are done, 3 to 4 minutes
10
Keep warm
11
For the peas: Place a small skillet over medium-high heat and add the butter
12
When it begins to foam, add the mustard seeds and cook until they begin to pop, about 1 minute
13
Add the peas and saute until they are bright green and tender-crisp, 3 to 5 minutes
14
Season with salt and pepper
15
To serve: Ladle some coconut sauce on each of 4 plates
16
Place a halibut fillet over it and garnish with sauteed peas