Photo by Nita Ragoonanan
Halibut with Thai Red Sauce
- 4 pieces fresh Halibut
- 1 stalk lemongrass only white part
- Zest and juice of 1 lemon
- 1 tsp. fresh garlic
- 1 tsp. fresh ginger
- 1/4 cup cilantro
- 1/4 white onion
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. hot Hungarian paprika
- 2 Tbsp. butter
- 2 tsp. Thai red curry paste
- 2 tsp. tomato paste
- 1/2 cup of white wine any of your choosing
- 1 cup coconut milk
- 1/2 tsp. brown sugar
- 1 tsp. fresh thyme
- 1 pimento pepper Trinidad seasoning pepper or 2 Thai chili peppers
Season Halibut pieces with 1/2 teaspoon salt, black pepper, paprika and lemon zest. Set aside to marinate.
To a food processor add lemongrass, ginger, garlic, pepper, cilantro, onion and the juice of 1 lemon. Process to a smooth paste.
Heat a large skillet on the stove. Add butter. Once the butter has melted, add the pieces of fish to fry. Each piece will only take 2 to 3 minutes total. Remove when top is a crusty brown. Set aside to keep warm.
To the same skillet add the paste that you made in the food processor and sauté for 5 minutes. The onion and garlic has to cook through. Add the red Thai curry paste and the tomato paste to the skillet. Sauté for another 4 minutes. Add the wine. Using your spoon scrape up any bits stuck to the pot.
Once the wine comes to a bubble add the coconut milk. Season with the remaining salt. Add in sugar and thyme. Reduce the heat to simmer. Allow to reduce and simmer for about 20 minutes.
Your sauce should have thickened and reduced by 3/4. Remove from heat.
At this point you can place your fish on a serving dish and ladle the sauce over or around your fish! Garnish with cilantro. Serve with rice or Cast Iron Roasted Potatoes.