Roasted Halibut with Tomato Curry Sauce and Cauliflower Rice Pilaf

By KimChi381

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 maxiumum juiciness. Place halibut on top of the curry sauce for a lovely contrast in colour.

Ingredients

• HALIBUT
• 2 tbsp (25mL) vegetable oil
• 2 tbsp (25mL) mild Indian curry paste
• 1 tsp (5mL) grated ginger
• 4 pieces halibut, 6 oz (175g) each
• CURRY SAUCE
• 1 tbsp (15mL) vegetable oil
• 1 cup (250mL) chopped onions
• 1 tbsp (15mL) chopped ginger
• 1 tbsp (15ml) chopped garlic
• 2 tsp (10mL) ground corriander
• 2 tsp (10mL) ground cumin
• 1/4 tsp (1mL) cayenne pepper
• 1.5 cups (375mL) chopped canned tomatoes with their juices
• 1 cup (250mL) chicken stock or water
• 1/2 cup (125mL) coconut milk
• 1 to 2 tbsp (15 to 25mL) mango chutney
• Salt and freshly ground pepper
• 2 tbsp (25mL) chopped corriander
• Salt to taste

Details

Servings 4

Preparation

Step 1

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 mins.

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

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

4. Preheat oven to 450F (230C).

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

6. To serve, spoon sauce in the centre of a serving plate, top with halibut and add Cauliflower Rice Pilaf (recipe on pg 250) on the side.