Thai-Style Halibut with Coconut-Curry Broth

A sorority sister claims her husband added this meal to his top five favorites list.  Her son licked his plate clean.  She also mentioned it was pretty easy to make.  This basically solidified the recipe's spot on my shopping list and on our list of dinners for the week.

My husband and I like Thai food and halibut.  Our kids love fish.  But how spicy was this going to be, and would our kids really eat it?  Turns out the finished dish had only a very minor kick, that the kids didn't even notice.  Probably because both kids ate the fish so fast there wasn't time to taste it?  My oldest even ate the steamed spinach and asked for seconds of everything, including rice with a hefty slathering of the coconut curry broth.  This recipe for Thai Style Halibut with Coconut Curry Broth is a keeper!

The broth is simmered...

Halibut fillets are added.

I spooned some sauce on top of the fish before putting the lid on.

While the fish cooked/steamed for 8 minutes I steamed up some spinach and made some five minute rice.  Note - remember that steaming spinach will turn the biggest bag of greens in to a small amount. 

The finished dish... tender halibut laying on a bed of steamed spinach and bathing in coconut curry broth.  I added rice to the bowls before serving.  I suggest you serve a nice fresh french loaf alongside this mean so help soak up the broth.  There were zero leftovers and this will be made again very soon! 

To see the recipe, courtesy of Ellie Krieger and Food Network, click here.

Salmon

Even basic salmon (or almost any fish) on the grill can look very elegant with the addition of thinly sliced lemon.  Arrange in a neat row, or in a flower like shape in the photo above.  Grill and serve.  The lemon will add a touch of moisture and flavor to the cooked fish.  Enjoy!

Dinner?

Can you guess what we'll be having for dinner for the next couple months?....

To get an idea of size, my husband is about 6'4" tall... and that fish is about 65lbs...

Prosciutto Wrapped Halibut

Tonight I made an amazing meal a la Ina Garten. Prosciutto wrapped halibut with roasted root veggies. Oh so yummy! Courtesy of the Back to Basics cookbook.

Prosciutto Roasted Bass or Halibut with Veggies

2 c. peeled and diced butternut squash, cut into 1/2 -inch cubes
2 c. peeled and diced Yukon Gold potatoes, cut into 1/2 -inch cubes
2 c. peeled and diced parsnips, cut into 1/2 -inch cubes
2 c. peeled and diced carrots, cut into 1/2 -inch cubes
Olive oil
Kosher salt
Freshly ground black pepper
1 Tbsp minced garlic
2 (8 oz) skinless fish fillets, such as striped bass or halibut
4 thin slices prosciutto
8 tablespoons (1 stick) butter
6 sprigs fresh rosemary
3 Tbsp lemon juice, fresh
8 lemon wedges

1. Heat the oven to 400 degrees.

2. In a large bowl, toss the squash, potatoes, parsnips and carrots. Drizzle 1/3 c. of olive oil on the veggies and season with 1 1/2 tsp of salt and 1/2 tsp pepper. Combine.

3. Spread the vegetables in a single layer on a large baking sheet and roast until they are barely tender, about 30 minutes, tossing halfway through for even cooking and coloring. Remove pan from oven and mix with garlic, then roast until the vegetables are tender, an additional 10 minutes.

4. Meanwhile, line another baking pan with foil and place a baking or cooling rack on top of the foil. Lightly brush the fish fillets on both sides with olive oil and season each with one-fourth teaspoon of salt and one-eighth teaspoon of pepper. Wrap a slice of prosciutto around each fillet, forming a wide band around the center and overlapping the ends on the underside of each fillet. Arrange the fillets on a rack, at least 1 inch apart, and roast until the fish is opaque, is firm to the touch and begins to flake, about 10 to 15 minutes. Do not overcook.

5. While the vegetables and fish are roasting, melt the butter over medium heat in a medium sauté pan. Add the rosemary sprigs and reduce the heat to low. Cook, shaking the pan gently, until the rosemary leaves are just crisp and the butter begins to brown, about 5 minutes. Remove from the heat, discard the rosemary and stir in the lemon juice. Set it aside.

6. To serve, place the fish on a platter or on individual plates and spoon the rosemary butter over the fillets. Surround the fish with the vegetables, garnish with lemon wedges and serve hot.