Thai-Style Halibut and Banana Curry – East Meets Western Halibut
Boaters, Try This Recipe: It’s almost criminal how easy this dish is to prepare. Once you have the ingredients ready, it goes together in minutes. Known as “the steak of seafood,” Alaskan halibut is a nutritious and hearty whitefish with a delicate flavor. Current USDA dietary guidelines recommend eating 2 servings of fish per week, and halibut is a great choice.
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. 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.
Ingredients
1 cup well-shaken canned coconut milk (not light)
1 tablespoons Thai red curry paste
12 oz. skinless halibut fillet, about 1-1/2 inches thick, cut into 2 pieces
Kosher salt
1 medium lime, zest finely grated, then halved
3 medium scallions, thinly sliced (white and green parts kept separate)
1 very large underripe or barely ripe banana (or 2 small), halved lengthwise, then cut crosswise into 1/2-inch half-moons
2 tablespoons chopped salted roasted peanuts
1/2 cup lightly packed chopped fresh cilantro
Preparing the Meal
- In a 10-inch straight-sided sauté pan, whisk the coconut milk and curry paste until smooth.
- Sprinkle the fish with 1/2 tsp. salt; then sprinkle with the lime zest. Squeeze a lime half over the fish.
Bring Curry to a Simmer Over Medium High Heat
- Bring the coconut-curry mixture to a simmer over medium-high heat and then arrange the fillets in the pan, skinned side down.
- Add the white parts of the scallions, cover the pan, and simmer, adjusting the heat as necessary, for 2 minutes.
- Add the bananas and half of the peanuts to the sauce. Sprinkle half of the cilantro over the top.
Simmer Until Fish Flakes Easily
- Cover the pan and continue to simmer until the fish flakes easily but is slightly translucent rather than fully opaque at the very center (check with a paring knife), 2 to 4 minutes.
- Squeeze the remaining lime half over the fish. Top with the scallion greens and the remaining peanuts and cilantro, and serve.
Boaters, Try This Recipe!
