Halibut in Coconut Sauce
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.