Tasty, and quick to prepare, this yummy fusion recipe will win over any halibut doubter!

2 Tbsp. extra virgin olive oil

2 shallots, thinly sliced

3 Tbsp. green curry paste

1 15oz can of unsweetened coconut milk

3/4 cup of low sodium chicken broth

2 cups corn kernels (fresh or frozen)

1 1/2 lbs boneless, skinless halibut, cut into 1 1/2 inch pieces

Cooked rice and lime wedges for serving

1 cup small fresh basil leaves

1 jalapeno, thinly sliced and seeded (if desired)

  1. Heat the oil in a large, deep skillet over medium heat.  Add shallots and green curry paste, and cook, stirring, until shallots begin to soften, about 2-3 minutes.  Add coconut milk and chicken broth, and bring mixture to a simmer.
  2. Stir in corn and halibut, and cover over medium heat until fish is fully cooked and opaque throughout, about 6-8 minutes.
  3. Spoon the curry over rice in serving bowls, and top with a squeeze of lime, and basil and jalapeno to preference.  Serve immediately.
Original recipe found at realsimple.com
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