Roasted Halibut with Tomato Curry Sauce and Cauliflower Rice Pilaf

By Tiller

This dish only has a hint of spice. You can make it hotter by adding a little cayenne into it. I prefer to slightly undercook the fish for maximum juiciness. Place halibut on top of the curry sauce for a lovely contrast in colour.

Ingredients

• HALIBUT;
• 2 tbsp veg oil
• 2 tbsp mild indian curry paste
• 1 tsp grated ginger
• 4 pieces halibut, 6 oz each
• CURRY SAUCE;
• 1 tbsp veg oil
• 1 cup chopped onions
• 1 tbsp chopped ginger
• 1 tbsp chopped garlic
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 1/2 cups chopped canned tomatoes with their juices
• 1 cup chicken stock or water
• 1/2 cup coconut milk
• 1 to 2 tbsp mango chutney
• Salt and Pepper
• 2 tbsp chopped coriander
• Salt to taste

Details

Servings 4

Preparation

Step 1

Combine oil , curry paste and ginger in a bowl. Place halibut in a metal baking dish and brush curry paste mixture over fish. Let sit for 30 minutes.

Heat veg oil in a skillet over med heat. Add onions and cook until softened, about 8 to 10 minutes. Add ginger and garlic and cook another minute. Stir in coriander and cumin and cook another minute. Add cayenne, tomatoes and chicken stock and bring to a boil. Reduce heat and simmer gently for 10 minutes. Add coconut milk and mango chutney and simmer for 10 minutes longer. If the flavour is too sharp, add a little more mango chutney. Flavours should be balanced.

Puree sauce using an immersion blender. Season with salt and pepper to taste and stir in chopped coriander..

Preheat oven to 450*

Season halibut with salt and roast for 10 to 15 minutes or until white juices appear and the fish is cooked

To serve, spoon sauce in the center of the serving plate, top with halibut and add Rice Pilaf on the side.