I recently learned more about wild Alaska seafood and it inspired me to create this dish using wild Alaska halibut. Known as “the steak of seafood,” Alaskan halibut is a nutritious and hearty whitefish with a delicate flavor. Did you know that the current USDA dietary guidelines recommend eating 2 servings of fish per week? Alaskan halibut is a great option for quick weeknight dinners and it’s packed with protein, low in saturated fat and rich in several nutrients and heart healthy omega 3 fatty acids. One 3.5 ounce serving contains 130 calories, 22 grams of protein and 3 grams of fat (0.41 grams saturated).
Once the sauce is simmering way, the halibut is nestled into the pan along with whatever vegetables you have on hand and dinner is done in a matter of minutes. I used red bell peppers, snow peas and bamboo shoots but green beans, zucchini and mushrooms also work great here. Delicious, healthy and easy!
My Halibut with Thai Green Curry is a perfect weeknight meal that the whole family will love.
- 2 teaspoons grapeseed or vegetable oil
- 2 tablespoons Thai green curry paste
- 1 ½ cups light coconut milk
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 teaspoon fish sauce
- 4 (4 ounce) wild Alaska halibut filets whole or cut into 1-inch pieces
- 1 red bell pepper, sliced
- 2 ounces snow peas
- 2 ounces canned bamboo shoots, drained
- 1 Thai chili pepper or ½ Serrano pepper, sliced (optional)
- 1/3 cup Thai basil or cilantro
- Lime wedges for garnish (optional)
Heat the oil in a large sauté pan over medium heat and add the green curry paste. Sauté the curry paste 1-2 minutes until fragrant. Stir in the coconut milk and simmer a few minutes until it is thickened slightly. Stir in the brown sugar, lime juice and fish sauce.
Place the halibut filets in the pan and spoon the sauce over the top. Alternatively, you can cut the halibut into bite-sized pieces before adding it to the pan. Arrange the bell pepper, snow peas, bamboo shoots, chili pepper (if using) and half of the basil around the fish. Bring the sauce to a light simmer and then cover the pan. Cook until the halibut is opaque and the vegetables are crisp tender, about 7-8 minutes. Sprinkle the remaining basil on top. Serve the halibut with steamed jasmine rice or brown rice. Garnish with lime wedges if desired.