Prep time: 20 min
Cook time: 45 min
- 1 cup basmati rice
- 1 cup water
- 1 tbsp red curry paste
- 1 tbsp curry powder
- 1 tsp soy sauce
- 4 x 6oz pieces of halibut from your local Fisherman’s Market
- 1 tbsp butter
- Lemon pepper
- Salt to taste
- Oil for pan
- 1/2 cup cut broccoli
- 1/4 cup corn
- 2 thinly sliced carrots
- 1 sliced red pepper
- 1 diced zucchini
- 2 sliced shallots (or 1/2 one red onion)
- 1 small can of coconut milk
- 1 tsp paprika
- 1 tsp curry powder
- Salt and pepper to taste
- Cilantro and lime wedge to finish
- Add all the rice ingredients to a rice cooker and cook for the length of time recommended for your machine. You can also use a saucepan by bringing all ingredients to a boil over medium heat, securing a tight-fitting lid and reducing heat to low and cooking for 13-15 minutes.
- Prepare the halibut by drying and then coating the surface with lemon pepper.
- Get a large nonstick skillet, heat on medium and add enough oil to prevent the halibut from sticking.
- Place halibut meat side down for 3-4 minutes before flipping to skin side down to finish cooking, roughly 4-8 minutes depending on thickness. Pan should still be at medium heat to avoid drying out your fish.
- Drop in the butter as the fish is nearly done, spooning the melted butter over the top of the fillets. Remove the halibut from the pan gently and set it aside.
- Add shallots to halibut pan and cook for 2 minutes.
- Add carrots, peppers and zucchini to the pan and saute for 3-4 minutes before adding corn and broccoli. Lower heat to medium-low and add the can of coconut milk and seasonings to the pan, stirring all contents of the pan. Cook for another 5 minutes with no cover and remove from heat.
- Stir the cooked rice gently into the stir-fried veggies.
To plate: Place a ladle of the rice mixture onto the center of a slightly curved plate or wide bowl and top with halibut, torn cilantro, and a squeeze of lime juice.
This recipe was created by Jessi Wall, Fisherman’s Market Kelowna store manager.