Baked Halibut w/ Coconut Curry & Veggies

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Ah, the illusive halibut. We know they’re swimming off the coast here in Malibu, but we’ve yet to catch one for ourselves. Luckily, the market is not too far off, and yesterday was my lucky day.

I was already planning to cook this coconut curry, but I was resigned to pairing it with boring chicken…again. A nagging feeling told me to pop over to the seafood section, and to my surprise, there was a perfect little halibut filet gleaming at me from inside the case. It’s like they were expecting me.

I love it when a plan, that wasn’t much of plan at all, comes together swimmingly. That’s how summer days are meant to be in my opinion. Easy, full of surprises, and if you’re lucky, you may find a halibut.

Baked Halibut w/ Coconut Curry & Veggies

Servings: 2/Time: 45 minutes

Ingredients

1/2 pound halibut filet, divided equally

1 cup rice, cooked according to package instructions*

2 Tbsp coconut oil, halved

1 cup broccoli florets

1/2 red onion, julienned

1 bell pepper, julienned

1 zucchini, slice into half moons

1 serrano pepper, diced

2 cloves garlic, minced

1 knob ginger root, minced

3 scallions, chopped, green and white separated

Handful cilantro, chopped, plus more for garnish

1/2 lime, juiced

1 cup full fat coconut milk

2 tsp curry powder

S/P to taste

 

Instructions

Cook rice. Set oven to broil on high. Line a baking sheet with parchment. Cover halibut in coconut oil and season with salt. Set aside.

Heat coconut oil in a skillet. Add chopped veggies and saute. Add pepper, garlic, ginger and white parts of scallions. Add curry powder and stir. Add coconut milk and lime juice, and let simmer. Toss in chopped cilantro. Salt and pepper to taste.

When the rice is 10 minutes from fully cooked, place the halibut in the preheated oven. Cook for 8 – 10 minutes depending on thickness. Watch that it does not overcook.

Plate veggies, then rice, then sauce, followed by halibut. Garnish with green parts of scallions and cilantro.

 

*I used black forbidden rice. It has a nutty flavor that I love. I toasted it in a tablespoon of coconut oil in the pan prior to adding the water, then cooked normally.

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