Coconut Curry Halibut

Wild Alaskan halibut has a firm, meaty texture that holds up beautifully in a simmering curry. This Thai-inspired dish builds layers of flavor quickly: red curry paste bloomed in coconut cream, finished with lime and fresh basil. The result is a rich, aromatic sauce that makes the halibut the star of the bowl. It is naturally gluten-free, dairy-free, and Paleo. Explore more wild seafood cooking techniques.

Ingredients

• 4 wild Alaskan halibut portions (5–6 oz each), thawed
• 1 can (13.5 oz) full-fat coconut milk
• 2 tablespoons red curry paste
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small yellow onion, sliced
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 tablespoon fish sauce
• 1 teaspoon coconut sugar (or brown sugar)
• Juice of 1 lime
• Fresh Thai basil or regular basil, torn
• 1 tablespoon coconut oil
• Steamed jasmine rice, for serving

Instructions

1. Bloom Curry Paste: Heat coconut oil in a large deep skillet or Dutch oven over medium heat. Add curry paste and stir for 1 minute until fragrant.
2. Build the Sauce: Add onion, garlic, and ginger. Cook 2 minutes. Pour in coconut milk, fish sauce, and coconut sugar. Stir to combine and bring to a gentle simmer.
3. Add Vegetables: Add sliced bell peppers. Simmer for 5 minutes until peppers begin to soften.
4. Cook Halibut: Season halibut with salt and pepper. Nestle portions into the curry sauce. Cover and simmer gently for 8–10 minutes until halibut is opaque and flakes easily (145°F).
5. Finish: Remove from heat. Stir in lime juice and scatter torn basil over the top.
6. Serve: Spoon curry and halibut over steamed jasmine rice. Serve with lime wedges.