There are always a few recipes you keep on hand because you know they are easy and quick to make.
This halibut recipe is certainly one of my "go-to meals" when time is of the essence. Halibut is delicious any time of year, perfectly filling and very healthy.
This recipe originated from a magazine, but I have cooked it so many times that I now add my own personal touches and can confidently call it my own.
This stew uses a simple combination of green curry paste, coconut milk, a little chicken stock and some lime juice to create a rich broth which pairs well with hearty wild rice, corn and of course the main ingredient - halibut!
Halibut were fished hard by Cape Codders back in the "old days" of dory fishing and hand-lining. Halibut resemble an enormous flounder, and are voracious predators.
Halibut when cooked has a flakey white flesh which stays together well.
Halibut is a "heartier" flake than other species like cod and haddock, which makes it the perfect choice for this particular kind of stew.
The final dish is warm, rich and delicious. The jalapeño slices give it just a little kick.
Of course if you don't like spice, then just ditch the jalapeños. They aren't a necessary ingredient.
In the summer months, I take fresh corn on the cob and remove the kernels, which gives the stew a slightly sweeter taste.
During the winter, frozen corn will work nearly as well.
For the wild rice blend I prefer "Engine 2 Plant Strong" because this blend of wild rice contains several different types. Alternatively you could use a plain white or brown rice.
The green curry paste is something you will find in a small jar in the Asian food section of your grocery store. The curry paste will last a while in the fridge, which is good because you only need one half jar per stew.
I hope you enjoy this stew as much as we do!
- 1 lb halibut, skin removed
- 2 shallots, sliced
- 2 TBS olive oil
- 3 TBS green curry paste
- ¾ C chicken stock
- 1 15-ounce can light coconut milk (shake well before opening)
- 2 C corn (frozen or fresh)
- 1 C wild rice (I used a frozen rice blend from Engine 9, found at Whole Foods, but any rice will do). If you don't choose frozen rice, then it should already be cooked.
- juice of 1 lime
- 1 jalapeno, seeded and diced
- Heat a large pan over medium-high and heat the olive oil. Add in shallots and curry paste, stirring frequently, for about 8 minutes, or until the shallots soften.
- Add in broth and coconut milk, stirring and bringing to a low simmer. Once simmering, add in the corn, stirring to combine. If you are using frozen rice, add this in now, otherwise wait until the end.
- Place the raw halibut on top of the corn mixture, spooning some of the broth over the fish. Cover the pan and let that simmer for another 8-10 minutes, or until the fish turns white and is cooked through.
- Once the fish is done, gently break the fish apart into smaller pieces, and if you are using non-frozen rice, add the rice in now.
- Stir in the lime juice. It should be a thick stew at this point, but add more chicken stock if you prefer a lighter stew.
- Season with salt and pepper to taste, and serve with diced jalapeño as a garnish.