Best 5 Curried Halibut Skillet Recipes

THAI-STYLE HALIBUT WITH COCONUT-CURRY BROTH

Steps:

• In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
• Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
• Steam or microwave the baby spinach for 2 minutes.
• Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.

PAN SEARED HALIBUT IN THAI CURRY SAUCE

Steps:

• Season Halibut with lime zest, salt, pepper and paprika. Set aside to marinate for 15 minutes.
• In your food processor, process your garlic, ginger, onion and lime juice until smooth or finely minced. This could pose a challenge for large processors, since its a small amount of ingredients. If so, do it by hand then add in the lime juice.
• Melt butter in a non-stick skillet or frying pan. Over med-high heat, pan sear the halibut, about 2-3 minutes per side until cooked through. (Cook time will vary based on the thickness of your fish).
• Carefully place fish on a baking sheet or plate tented with foil.
• In the same pan, add your mixture from the food processor and saute for 4 minutes. If you need to add a smidge more butter, do so.
• Add in your Thai red curry paste and tomato paste, blend well and saute for 3 minutes.
• Add in the wine and stir briskly, once its simmering add in the coconut milk, sugar and some salt & pepper.
• Stir, taste and adjust seasoning or heat if necessary. If you would like it spicier, add in a pinch or two of Cayenne pepper.
• Simmer for 10 minutes.
• Remove from heat.
• Place the fish gently into the pan of sauce, allow it to sit for a minute or two and serve.
• OR plate the fish and spoon the sauce around it.
• Enjoy!

PANKO-CRUSTED HALIBUT WITH SWISS CHARD

Steps:

• 1. Heat the oven to 350 degrees F. Melt 4 tablespoons butter in a small pot. Stir in the breadcrumbs, half the shallots, the parsley, lemon zest, and season with salt and pepper.
• 2. Sprinkle both sides of the halibut fillets with salt and pepper. Spread a thin layer of mayonnaise on top of each fillet, then press the panko mixture on top.
• 3. Heat the remaining 3 tablespoons butter in a 12-inch skillet. Add the rainbow chard stems and remaining shallots. Cook 2 minutes, then turn off the heat. Fold in the torn chard leaves, 2 tablespoons water, and salt and pepper, to taste. Place the halibut fillets on top of the chard leaves.
• 4. Transfer the skillet to the oven until the fish is just cooked through, 15 to 20 minutes.

EASY HALIBUT FILLETS

Steps:

• Combine melted butter, honey, lemon juice, liquid aminos, pepper, and garlic in a small bowl; mix to combine.
• Brush both sides of the halibut fillets with the butter sauce.
• Heat a cast iron skillet over very high heat. Add halibut filets and sear on each side for 90 seconds. Reduce heat to medium-high and cook on each side until fish can be easily flaked with a fork, 2 to 3 minutes per side.

PAN-SEARED MARINATED HALIBUT FILLETS

Steps:

• In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.
• In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly. Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Brush top and sides with marinade again. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before. Garnish with parsley, if desired, and serve.