• Avocado and Prawn Cocktail

• Broiled Salmon with Rhubarb Red Wine Sauce

• Buttery Barbecue-style Shrimp

• Caramelized Shrimp

• Choucroute Marinire

• Chris Halpin's Kataifi Crab Cakes with Cajun Mayo

• Dungeness Crab and Scallop Sausage with Pickled Salad

• Ellen Kelly's Fish Cakes

• Eric Giesbrecht's Crab Cakes

• Fried Sole with Pomegranate Molasses Chermoula

• Gail Norton's Lobster Cakes

• Green Prawn Curry

• Halibut in Coconut Sauce

• Halibut Tagine with Sweet Onions, Ginger and Saffron

• Hand-peeled Shrimp with Pink Grapefruit, Mayonnaise and Olive Oil

• Janice Beaton's Crab Cakes with Spicy Mayo

• Lemongrass Curry with Shrimp, Tomatoes and Spinach

• Lobster Ravioli with Citrus Butter Sauce

• Louisiana Crawfish Macque Choux

• Matthew Altizer's Creamy Crab Croquettes

• Mushroom and Shrimp Bruschetta

• Mussel, Pomegranate and Walnut Salad

• Mussels with Garlic and Preserved Lemon Cream

• Mussels with Leeks, Shallots and Grant s Whisky Cream Sauce

• Pan Seared Pickerel, Citrus Salad and Saffron Vanilla Sauce

• Pan-roasted Halibut or Sablefish with Spiced Honey Gastrique

• Pan-Roasted Salmon with Tomato/Olive Chutney

• Pan-Seared Coriander-Crusted Crab Cakes with Roasted Ginger Aioli and Mixed Greens with Chaat Vinaigrette

• Prawns with Pumpkin Seed Salsa

• Quick Red Curry with Tuna, Potato and Peas

• Roasted Trout with Artichokes, Hazelnuts and Pancetta

• Salmon Ceviche with Prawns and Lime

• Scallop Ceviche with Thai Mango and Apple Slaw

• Scallops with Wild Mushroom Sherry Cream Sauce

• Seafood Basil Stir-fry

• Seared Ahi Tuna with Avocado and Radish

• Seared Calamari with Fresh Tomato Basil Salsa

• Seared Scallops on Pulled Pork Mascarpone Risotto

• Steamed Clams Puttanesca

• Thai Green Curry with Prawns and Spinach

• The Wakefield Inn Oyster Burger

• Tilapia in Roasted Mustard Seed and Salt Crust with Mussel and Shrimp Mariniere

• Tuna Meatballs with Tomato Sauce

Halibut in Coconut Sauce

Mar/Apr 2009
From City Palate publisher Gail Norton

3 T. olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1  medium tomato, chopped
1-inch piece fresh ginger, minced
2 t.  hot pepper flakes, or to taste
2 t. salt, or to taste
1 T. each ground cumin, ground coriander and turmeric
3 1/2 oz coconut cream powder (available at Asian and East Indian stores)
1 c. water or fish stock
4 halibut filets
1 c. yogurt or whipping cream

Heat the oil in a frying pan over medium-high heat. Sauté the onion and garlic until softened and semi-transparent, about 15 minutes. Add the tomato, ginger, hot pepper flakes, salt, cumin, coriander and turmeric. Cook for about 10 minutes.

Whisk the coconut cream powder with the water or fish stock and stir it into the pan mixture. Add halibut pieces and cook until flaky, about 15 minutes. Place halibut onto a serving platter and cover with foil while you finish the sauce.

If you are using whipping cream, add it to the sauce and cook for about 5 minutes or until quite thick. If you are using yogurt, reduce the sauce until it’s thick, then add the yogurt. After you add the yogurt, be sure the sauce doesn’t boil or it will curdle. Serve immediately with jasmine or coconut rice. Serves 4.