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).
The largest supply of wild Alaska halibut is harvested from the deep waters off the coast of Alaska from May through September. It’s frozen within hours to preserve its flavor and freshness so you can get it all throughout the year. Its delicate flavor and firm, flaky texture make it suitable for a wide variety of culinary applications. It’s delicious simply broiled with breadcrumbs and fresh herbs. Or it can be grilled and served in fish tacos. It’s firm enough to use in soups, stews and curry dishes like my Halibut with Thai Green Curry whereas other more delicate fish would fall apart.
If the health benefits aren’t enough, Alaska’s seafood is also eco-friendly and its fisheries are managed for sustainability. Alaska’s marine habitats are also nearly pollution-free because of the states efforts to maintain their vital natural resources.
My Halibut with Green Curry is a perfect weeknight meal that the whole family will love. It’s quick and easy to put together- faster then the time it will take you to order take-out. The base of the sauce is made with Thai green curry paste. My friend Vineet bought me some authentic green curry paste on her recent trip to Thailand and I was so excited to finally use it! If you can’t make a trip to Thailand, no worries because jarred curry pastes can be found in most grocery stores in the Asian food section.
To make the sauce creamy, the curry paste is simmered with light coconut milk. Although regular coconut milk is traditionally used in Thai cooking, light coconut milk is readily available in grocery stores and has significantly less calories and fat than the full fat version. I used the brand A Taste of Thai, whose light version has 58% less calories and 60% less fat than their traditional coconut milk.
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!
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!
Recipe
Halibut with Thai Green Curry
My Halibut with Thai Green Curry is a perfect weeknight meal that the whole family will love.
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Servings: 4
Calories: 223kcal
Ingredients
- 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)
- ⅓ cup Thai basil or cilantro
- Lime wedges for garnish (optional)
Instructions
- 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.
Nutrition
Serving: 0g | Calories: 223kcal | Carbohydrates: 10.9g | Protein: 23.4g | Fat: 9.5g | Saturated Fat: 5.1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 1.8g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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Kassy says
Thank you for this excellent, simple recipe. You make the preparation sound so simple. I am definitely going to try it. We love Halibut.Good for a quick healthy dinner.
ThaiFoodLover says
I love thai food. Any idea how can one make thai green curry without using ready made green curry paste?
sonaliruder says
I love Thai food too! Unfortunately, I don't have a recipe for making Thai green curry, good luck!
Tasty says
I don't have halibut often but I would like to try it. Parrot and perch are more common where I live.
sonaliruder says
Definitely try it if you can, it's a great fish! Where are you from?
Grocery coupons says
I've never used green curry paste. Thanks for sharing this recipe. I think halibut is a versatile ingredient and tastes good when prepared in several different ways. The curry paste is sometimes hard to find but I should be able to use a coupon at a specialty shop and save money.
sonaliruder says
I totally agree!
ur says
Thank you for this excellent, simple recipe. You make the preparation sound so simple. I am definitely going to try it. We love Halibut.Good for a quick healthy dinner.
sonaliruder says
Thanks for your comment 🙂
Carrie's Experimental Kitchen says
Good morning, I have featured your gorgeous recipe on this weeks' Seafood Frenzy Friday. I have also linked this recipe to your original post so that my readers will be forwarded to your site and will share on Facebook, Twitter, Pinterest and G+. Thank you for allowing me to share and have a wonderful weekend. Here is the link: http://carriesexperimentalkitchen.blogspot.com/2013/03/seafood-frenzy-friday-week-53.html
sonaliruder says
Thanks so much Carrie!