Halibut & Cannellini Bowl Coconut Curry Spicy Caribbean Style
Dive into the vibrant flavors of this Coconut Curry Halibut served over a hearty bed of cannellini beans and brown rice. This recipe artfully combines the rich taste of coconut milk and the aromatic essence of curry and lemongrass with the delicate texture of halibut. Whether you’re using leftovers to create a new meal or starting from scratch, this dish is a testament to the versatility and depth that can be achieved with a few carefully chosen ingredients.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 1
Ingredients
- 1 4 oz Halibut filet (or other white fish, 3/4-1 inch thick)
- 2/3 cup cannellini beans cooked
- 1/2 cup cooked brown rice
- 1/4 teaspoon olive oil
- 1/2 teaspoon mild curry powder
- 1 tablespoon green cashew sauce can be substituted by pesto
- 1/4 cup coconut milk I recommend So Delicious Unsweetened for a lighter option
- 3 lemongrass stalks green parts only (or 1/4 teaspoon ground lemongrass if using the white part)
- Pinch of salt
Instructions
- Preheat the Pan: Heat olive oil in a skillet over medium heat.
- Season the Fish: Sprinkle both sides of the halibut filet with curry powder and a pinch of salt. If you have ground lemongrass, mix it with the curry powder before seasoning the fish.
- Cook the Halibut: Place the halibut in the skillet and cook for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork. Remove from the skillet and set aside.
- Prepare the Sauce: In the same skillet, reduce the heat to low and add the coconut milk and green cashew sauce (or pesto). Stir to combine and gently simmer for 2 minutes, allowing the flavors to meld. If using lemongrass stalks, add them to the sauce to infuse their flavor, then remove before serving.
- Combine Beans and Rice: While the sauce simmers, mix the cooked cannellini beans and brown rice in a separate bowl. You can warm them together in a microwave or in another skillet if preferred.
- Assemble the Dish: Place the cannellini and rice mixture on a plate. Gently lay the cooked halibut on top.
- Serve: Pour the warm coconut curry sauce over the halibut and the bean and rice mixture. Ensure to remove the lemongrass stalks if you’ve used them whole.
- Garnish: If desired, add a sprig of fresh cilantro or a squeeze of lime for an extra burst of flavor.
Notes
Feel free to adjust the amount of curry powder based on your taste preference.
The green cashew sauce adds a unique twist, but traditional pesto can provide a delicious alternative.
Storage Tips: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently to preserve the texture of the fish.
Serving Suggestions:
This dish pairs beautifully with a side of steamed vegetables or a fresh salad to round out the meal. Enjoy this Coconut Curry Halibut as a delightful way to use up leftovers or as a simple yet elegant meal any night of the week. Its combination of flavors and textures is sure to please any palate.
The green cashew sauce adds a unique twist, but traditional pesto can provide a delicious alternative.
Storage Tips: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently to preserve the texture of the fish.
Serving Suggestions:
This dish pairs beautifully with a side of steamed vegetables or a fresh salad to round out the meal. Enjoy this Coconut Curry Halibut as a delightful way to use up leftovers or as a simple yet elegant meal any night of the week. Its combination of flavors and textures is sure to please any palate.
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