Best 4 Fresh Halibut Steamed In Swiss Chard With Thai Curry Cream Recipes
Embark on a culinary journey to the crossroads of flavors with our tantalizing Steamed Halibut in Swiss Chard with Thai Curry Cream. This exquisite dish harmoniously blends the delicate sweetness of halibut, the earthy notes of Swiss chard, and the aromatic allure of Thai curry. Dive into a symphony of textures, from the flaky fish to the wilted greens and the luscious creaminess of the sauce. Each bite promises an explosion of flavors, a testament to the culinary artistry that awaits you.
Complement your halibut experience with an array of enticing recipes featured in this article. Discover the simplicity of Pan-Seared Halibut with Lemon Butter, where the flavors of fresh halibut shine through with a touch of citrusy brightness. For a more robust experience, delve into Baked Halibut with Herb Crust, where a crispy crust of herbs and breadcrumbs envelops the tender fish. If you crave a touch of Asian flair, try your hand at Halibut in Miso Broth, a soothing and flavorful soup that highlights the delicate taste of halibut. And for a delightful twist, explore Halibut Ceviche, a refreshing and tangy dish that celebrates the vibrancy of fresh seafood.
FRESH HALIBUT STEAMED IN SWISS CHARD WITH THAI CURRY CREAM
One of the most interesting food tours you can take is down the aisles of an Asian and especially Southeast Asian grocery store. There are all kinds of strange, exotic ingredients that generally are inexpensive and certainly worth a try. Over the years I've shopped in a couple of stores fairly regularly and have just been amazed at the diversity of products available, especially curry pastes. They come in every color and flavor imaginable, are delicious and very different from Indian curries. The curry paste I like best for this dish is one called Massaman curry, a red curry. I encourage you to try them all and use your favorite mixture.
Provided by Food Network
Categories main-dish
Yield 6 servings
Number Of Ingredients 11
Steps:
- Season halibut lightly with salt, pepper and lime zest and set aside. Blanch chard leaves in lightly salted water for 5 to 10 seconds until softened and then immediately plunge into ice water to stop cooking and set color. Pat dry and wrap halibut pieces completely with leaves.
- To serve: Add mushrooms, scallions and olive oil to an oven-proof saute pan large enough to hold fish in one layer. Saute mushroom mixture until its just beginning to color. Place wrapped fish on top of mushroom mixture, add the wine and stock and cover. Finish cooking fish on top of stove over moderate heat or in a preheated 400 degree oven for 10 to 12 minutes or until fish is cooked through. With a spatula, lift fish and its mushroom bed and place attractively on warm plates. Pour sauce around and garnish with cilantro sprigs and deep fried leeks on top of wrapped fish.
STEAMED HALIBUT
We loved this recipe with halibut steaks. You can also make it with salmon steaks or Pacific cod. Serve this healthful, clean-tasting main dish with asparagus; try cooking it in the second layer of the steamer.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 5m
Number Of Ingredients 4
Steps:
- Line a steamer with fresh mixed herbs. Season halibut steaks with salt; place on herbs. Cover, and steam over simmering water until opaque, 5 to 7 minutes. Add a squeeze of lime.
Nutrition Facts : Calories 252 g, Protein 47 g, SaturatedFat 2 g
HALIBUT WITH SWISS CHARD AND GINGER CREAM SAUCE
Categories Milk/Cream Fish Ginger Leafy Green Steam Low Carb Dinner Halibut Chard Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Brush fish with oil. Mix ginger, shallots and garlic in heavy small saucepan. Rub 1 teaspoon ginger mixture over each fish fillet. Add clam juice and wine to remaining ginger mixture in saucepan. Boil mixture until liquid is reduced to 1/4 cup, about 15 minutes.
- Steam Swiss chard until just tender, about 30 seconds. Transfer chard to strainer and rinse with cold water. Drain.
- Pat chard dry. Place 1 chard leaf on work surface. Place another leaf next to first, overlapping long sides. Place 1 fish fillet crosswise near 1 end of chard, leaving 2-inch border on short sides of fish. Season fish with salt and pepper. Fold 2 long sides of chard over fish, then roll up fish in chard, enclosing completely. Repeat with remaining chard and fish. (Can be made 8 hours ahead. Cover ginger mixture and fish separately and chill.)
- Place steaming rack over boiling water in large Dutch oven. Place fish on rack. Cover; steam until cooked through, about 8 minutes. Transfer to plates.
- Meanwhile, add cream to ginger mixture in saucepan. Boil until mixture thickens to sauce consistency, about 5 minutes. Spoon sauce around fish.
THAI SHRIMP HALIBUT CURRY
Provided by Bon Appétit Test Kitchen
Categories Fish Sauté Valentine's Day Low Fat Quick & Easy Low Cal New Year's Eve Dinner Lunch Lunar New Year Halibut Shrimp Curry Anniversary Healthy Christmas Eve Simmer Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Finely grate enough peel from 2 limes to measure 1 1/2 teaspoons. Squeeze enough juice from 2 limes to measure 2 tablespoons. Cut third lime into wedges.
- Heat vegetable oil in large saucepan over medium-high heat. Add chopped shallots, diced red bell pepper, and minced ginger; sautè until shallots are tender and peppers soften, about 5 minutes. Stir in curry paste, coconut milk, fish sauce, 1 1/2 teaspoons lime peel, and 2 tablespoons lime juice. Simmer gently, stirring often, about 5 minutes. Sprinkle fish and shrimp with salt and pepper. Add fish and shrimp to curry sauce. Return to very gentle simmer and cook just until fish and shrimp are opaque in center, 5 to 6 minutes. Season to taste with salt and pepper. Gently stir in cilantro and basil; serve with lime wedges.
Tips:
- To ensure the freshness of your halibut, purchase it from a reputable fishmonger or seafood market. Look for firm, bright-eyed fish with no off-odors. - If you're using frozen halibut, thaw it thoroughly before cooking. Place the frozen fish in a colander or strainer set over a bowl in the refrigerator overnight. This will allow the fish to thaw slowly and evenly. - Be gentle when handling the halibut, as it is a delicate fish that can easily break apart. - Use a sharp knife to score the skin of the halibut before cooking. This will help the fish cook more evenly and prevent it from curling up. - Don't overcook the halibut, as it will become tough and dry. Cook it just until it is opaque and flakes easily with a fork. - Serve the halibut immediately with your favorite sides, such as steamed vegetables, rice, or mashed potatoes.Conclusion:
This recipe for Fresh Halibut Steamed in Swiss Chard with Thai Curry Cream is a delicious and healthy way to enjoy this versatile fish. The halibut is steamed until flaky and tender, and the Swiss chard and Thai curry cream add a flavorful and aromatic touch. This dish is sure to impress your family and friends, and it's easy enough to make for a weeknight meal.
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