Halibut with Curry Butter and Snap Peas
Servings
2Serving size
2 Tbsp. curry butter and 4 ounces fishThis recipe can easily be multiplied.
Serve with Coconut Brown Rice or Coconut Rice or Coconut Rice – Low Sodium Version
Ingredients
| 1 tsp. Olive oil |
| 1 clove Garlic, raw (minced) |
| 8 Large Shallots, raw (minced) |
| 2 tsp. Curry powder |
| 1 Tbsp. Unsalted butter |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 2 quart Water |
| 8 ounces Green beans |
| 2 100 grams White wine vinegar |
| 16 ounces Fresh halibut (4 4-ounce skinless filets) |
| 1 spray Spray olive oil |
Instructions
Cook, stirring frequently, until the shallot is translucent. Do not allow the garlic or shallot to brown.
Add the curry powder and then the butter along with the salt and pepper.
As the spread melts, stir with a spoon or spatula, scraping the bottom of the pan.
Set the pan on the back of the stove.
Place 2 quarts water in a medium sauce pan over high heat and bring to a simmer.
Reduce the heat to a shiver and add the peas to the water.
Cook for about 6 minutes until they are barely done and remove them to a bowl or cutting board.
Place 2 quarts water and the vinegar in a skillet over high heat and bring to a simmer.
Add the halibut and poach for 5 minutes.
Return the peas to the hot water.
After about 3 minutes, remove the peas to a paper towel to drain.
After about 3 minutes, remove the halibut to a paper towel to drain.
Place the drained peas on the plate surrounding the coconut rice.
Place the halibut on top of the coconut rice.
Top the halibut with the curry butter and serve.
Serve this recipe with one of these starch side dishes.
Coconut Brown Rice
Shake the can of coconut milk very well before opening. (Tip: a can of coconut milk will contain about 1 1/2 cups of coconut milk. Separate the remaining two 1/2 cups of coconut milk into two small ziplock bags and freeze for a later use.) In a medium sauce pan,…
Coconut Rice
Prior to opening the can of coconut milk, shake very well. In a medium sauce pain, heat the coconut milk, water and salt. When the liquid boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for 20-30 minutes. Do not boil away all of the…
Coconut Rice – Low Sodium Version
Prior to opening the can of coconut milk, shake very well. In a medium sauce pain, heat the coconut milk, water and salt. When the liquid boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for 20-30 minutes. Do not boil away all of the…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This curry butter is lovely on many things, but I think that the fatty white fish is a perfect vehicle. This combined with the creamy Coconut Rice and the bright green, crunchy, sweet snap peas is a beautiful presentation and quite yummy.