Two years ago I took a trip to Alaska that I will never forget. I met wonderful chefs and fishermen. I flew over glaciers and enjoyed the wilderness. And I went fishing. Our little boat caught a ridiculous number of halibut. Not long after my trip I received pounds of Alaskan halibut which I shared with friends and family and stored in the freezer. For the better part of the year I ate halibut every which way and posted a few recipes too, one for Moqueca and another for Slow Roasted Halibut with Fennel and Tomatoes.
Halibut is mild in flavor but it’s firm texture lends itself to bolder sauces. Because it’s leaner than some fish, it retains a luscious and lovely texture when cooked gently or slowly. Recently I had a Bengali style shrimp curry korma at Dosa, (where they are featuring dishes from a different region of India each month). The shrimp were poached in a curry sauce made with yogurt and coconut milk. It was this dish that gave me the idea to try something similar with halibut. Poaching is another very gentle cooking technique, perfect for halibut.
The halibut I used for this recipe came to me courtesy of Daily Fresh Fish. This is a company that ships fish directly to consumers, which means much fresher fish than what you can typcially buy in the store.
Daily Fresh Fish is offering an Alaskan halibut giveaway! One lucky winner (U.S. only) will win two orders of fresh Alaskan halibut (each order is two 6-oz. fillets, so a total of four 6-oz. fillets). They will also receive Mediterranean Seafood Stew for four. (Each order serves two, so two orders).
Leave me a comment about your favorite way to eat fresh fish and I will choose the winner at random on Friday April 7, 2017. You must leave your email address in the comment form so I can contact you. Do not leave it in the body of the comment or it will be visible to everyone, not just me. Because fresh fish is seasonal, the winner must claim the prize by April 30, 2017.
Want to order some Alaskan halibut or some other sustainable fish or shellfish? First time orders get $10 off a $30 purchase AND free shipping to California and Nevada on orders of $30 or more with code FreeShip10. Outside of California and Nevada, use code CookingWithAmy10 for $10 off a $30 purchase for first-time customers anywhere in the continental US, expires May 31, 2017.
Serves 2 as a main dish or 4 if served with other dishes
1/4 small onion, peeled and roughly chopped
1 clove garlic, peeled
1/2 cup water
1 teaspoon coconut oil
1/2 teaspoon garam masala
1/2 teaspoon turmeric
1/4 teaspoon ground cardamom
pinch ground cloves
1/2 cup Greek yogurt (2% or full fat, not non-fat)
1/2 cup coconut milk, stir before using
2 - 4 halibut fillets 3-6 ounces each
Add the onion, garlic and water to a blender and blitz until pureed. Heat the coconut oil in a skillet and add the puree. Cook over medium heat until it begins to thicken, stirring constantly. Add the spices and when almost dry, whisk in the yogurt and coconut milk. Add the halibut to the sauce and spoon sauce on top to coat. Lower the heat and simmer very gently, flipping once, until the fish is cooked through, about 10 minutes. Serve with rice.
My thanks to Daily Fresh Fish for providing the fish for me and for the giveaway. I was not compensated monetarily for this or any other post.