Halibut and Ginger Coconut Curry pair beautifully together. Halibut is a firm, yet mild and moist tasting white fish that is perfect resting on top of a silky, really easy ginger coconut curry.
Ginger Coconut Curry Halibut
Some recipes are easier to Carb count if you divide them into more or less equal servings rather than just by weight. (In a dish such as this, whether you have the leeks/carrots on your plate or not will make a difference if weighing only).
Ingredients
- 4 pieces halibut 0 CHO
- Salt and pepper 0 CHO
- 2 TBSP olive oil 0 CHO
- 4- inch piece (60 gr) leek, white only 8 CHO
- 1 small carrot (50 gr) 3 CHO
- 1 TBSP (15 gr) fresh ginger, grated 3 CHO
- 1 TBSP Thai Red Curry Paste 2 CHO
- 1 tsp. turmeric 2 CHO
- 1 tsp. fish sauce 2 CHO
- 1 can 400 ml coconut milk (2 CHO/1/3 cup/83 ml) 9.6 CHO
- Lime wedges pea shoots, radish and/or cilantro leaves to garnish
TOTAL CHO 25.6 CHO
- TOTAL WEIGHT 410 GRAMS
- 25.6 CHO DIVIDED BY 410 GRAMS = .062 CHO/GRAM
- 410 GRAMS DIVIDED BY 4 SERVINGS = 102 GRAMS = 6.32 CHO/SERVING
*SAUCE ONLY: 1 TBSP = 17 GRAMS (.062 CHO x 17 GRAMS) 1.0 CHO/TBSP
- Vegetable of choice
*Jasmine Rice – CHO DEPENDENT ON SERVING SIZE & IN ADDITION TO CURRY
Instructions
- Pre heat oven to 225.
- Prepare Jasmine Rice as per package directions to serve with the curry.
- Julienne leeks and carrots into 2 inch thinly sliced sticks. Set aside.
- In a cast iron skillet large enough for all 4 pieces of fish, heat 2 TBSP olive oil.
- When the oil and pan are hot, sear halibut until light golden in color, about 3 minutes each side.
- Remove halibut to a baking sheet and place in oven, along with vegetable of choice. (One that will cook to your liking in 8 – 10 minutes).
- Reduce heat and let skillet cool enough so that added oil and/or vegetables are not scorched. (Add a little more olive oil if needed).
- Next add julienned carrots and cook for about 1 minute prior to adding leeks. Mix and let cook about 2 minutes.
- Add fish sauce, turmeric and ginger.
- Stir and add coconut milk and Thai Red Curry Paste.
- Gently whisk to incorporate and simmer uncovered 8 – 10 minutes. Sauce will thicken and reduce by about 1/3.
- Plate 4 bowls or dishes with curry sauce and top with halibut. Garnish as desired and add vegetables and rice.
