Coconut Pecan Crusted Halibut with Red Curry Sauce
 
 
Author:
Recipe type: Seafood/Fish
Cuisine: Caribbean/Thai/Curry
Yield: 4 servings
Ingredients
  • 4 (6 oz) skinless halibut filets, rinsed and patted dry
  • sea salt and pepper
  • 2 Tbsp coconut milk (or cream)
  • 1 Tbsp olive oil
  • 1 Tbsp butter
Coating:
  • ½ cup flaked coconut
  • ¼ cup finely chopped pecans
  • ⅓ cup dry GF breadcrumbs
Coconut Red Curry Sauce:
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • ¼ cup finely chopped red onion
  • 1 Tbsp minced garlic
  • 1 Tbsp minced ginger
  • 3 rounded Tbsp red curry paste
  • ½ cup seafood stock
  • ½ cup chicken stock
  • 1 cup light or full fat coconut milk
  • 1 rounded Tbsp brown sugar
  • 2 Tbsp finely chopped green onions
  • 2 Tbsp chopped cilantro (or parsley)
  • Juice of ½ lime
Instructions
Fish:
  1. Lightly season the halibut on both sides with sea salt and pepper. Brush filets with the 2 Tbsp of coconut milk on both sides.
  2. In a medium saute pan, add the coconut, pecans, and the bread crumbs and lightly toast over medium heat until coconut begins to turn golden. Watch closely, burns quickly.
  3. Coat the filets on both sides with the coconut mixture, pressing into the fish. Place on a plate and cover with plastic wrap - keep in refrigerator while making the sauce. (This step can be done a few hours ahead as well)
Coconut Red Curry Sauce
  1. In the same pan used for the coating, saute the red onion in the olive oil and butter until tender, about 4 minutes.
  2. Add the garlic, ginger, and red curry paste sauteing another 1-2 minutes stirring to blend.
  3. Add the seafood and chicken stock, coconut milk, and brown sugar and whisk to combine.
  4. On medium heat bring the sauce to a slow simmer and continue simmering on med-low as it reduces. This will take about 45 minutes bringing to a sauce consistency...whisk often.
  5. Turn off heat and add the cilantro, green onion, and lime juice whisking to finish.
Prepare the fish:
  1. Preheat oven to 375 degrees
  2. In a large oven proof skillet heat the olive oil and butter until bubbly. Add the filets and sear for about 2 minutes.
  3. Turn the filets over and sear other side for a minute. Transfer pan to preheated oven and bake 7-9 minutes or until the fish flakes apart easily.
  4. Serve with a drizzle of sauce over top and garnish with chopped cilantro and green onions.
  5. Serve the additional sauce on the side for extra drizzling
  6. Plate with a side of mashed potatoes, brown/white rice, spinach, or green beans.
Recipe by Gluten Free Spinner at https://glutenfreespinner.com/2015/05/coconut-pecan-crusted-halibut-with-coconut-curry-sauce.html