Coconut Curry Halibut

Prep Time
Cook Time
Ready In

Recipe: #25051

October 16, 2016

"You can use a less expensive cod or tilapia for this recipe. The lilapia is a little thin to stand up to the sauce, but it is usable. Also good with shrimp. Serve with rice to soak up the yummy sauce!"

Original is 4 servings


  • Serving Size: 1 (291.6 g)
  • Calories 532.7
  • Total Fat - 38.9 g
  • Saturated Fat - 25 g
  • Cholesterol - 7.7 mg
  • Sodium - 858.8 mg
  • Total Carbohydrate - 36.3 g
  • Dietary Fiber - 6.7 g
  • Sugars - 22.5 g
  • Protein - 16 g
  • Calcium - 195.1 mg
  • Iron - 4.4 mg
  • Vitamin C - 25.2 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Combine the first 5 ingredients in a medium saucepan over high heat, whisking until smooth. Bring to a boil; reduce heat, and simmer until reduced to 3/4 cup, about 35 minutes. Remove from heat. Stir in lime juice, mint, and basil. Let stand 15 minutes. Strain into a measuring cup; discard solids. Keep sauce warm.

Step 2

Heat a large nonstick skillet over medium-high heat. Add oil, swirl to coat. Sprinkle fish evenly with pepper and salt.Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Serve fish with sauce.


No special items needed.

1 Reviews


This made for an exotic delicious fish recipe. I happen to love red curry, and found that it provided a mouthful of flavor. I used haddock and used additional basil and mint and decided to not remove it, which I believe made it wonderful because the basil and mint brought it over the top good. Thank you, Breezer, for sharing. Made it for FYC and PickMe.


review by:
(27 Jun 2020)

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