THIS POST IS SPONSORED BY THE ALASKA SEAFOOD MARKETING INSTITUTE.
After the holidays it’s time to lighten things up and a beautifully baked piece of Alaska halibut infused with Thai green curry, coconut milk and lime is just the thing to eat over coconut milk steamed rice! Clean, light and healthy, this Thai Baked Halibut is a winner.
I’m excited that today’s post is sponsored by my friends over at Alaska Seafood Marketing Institute. ASMI’s goal is to educate customers to #AskforAlaska at the seafood counter or look for “Alaska” when choosing fish in the freezer aisle or a restaurant; it’s a guarantee you’re getting wild and sustainably caught seafood. Kevin Is Cooking has been compensated for this post. All opinions are my own.
I love seafood and this Alaska halibut is perfect for my Thai infused flavors and gets served on top of a coconut rice.
Alaska halibut is sweet, low in fat, and a fantastic flaky piece of fish. Make sure when picking out your fish to get similar sized, firm flesh halibut and that there is no fishy odor.
I like to get Alaska Halibut with the skin on one side because it has lots of vitamins and helps while we bake it skin side down.
Besides Alaska salmon and crab, there is a host of other white fish for every taste, budget and cooking technique. Each species is harvested seasonally and is also available frozen year-round. I’m using Alaska halibut for this recipe, but Alaska white fish like cod, pollock or sablefish as sensational as well.
The delicious coconut milk helps keep the Alaska halibut moist as it bakes and infuses it with flavor. The Thai green curry paste is not heavy on heat, but loaded with flavor and the lime cuts through to brighten the dish. Coconut milk is used to steam the white rice, too. A sprinkle of lime zest and chopped cilantro leaves finish this Thai Baked Halibut off perfectly.
Need another quick and easy week night dinner? This sheet pan Baked Rockfish Almondine is one to add to your dinner rotation. A sauce of butter, lemon juice, slivered almonds and chopped parsley get spooned on top of the rockfish before it’s baked. It’s my spin on the traditional filet of Sole Almondine. Enjoy!
Thanks again to Alaska Seafood Marketing Institute for sponsoring today’s post and thank you for supporting the companies that continue to make Kevin Is Cooking possible.
Thai Baked Halibut with Coconut Rice
- 4 (6 oz) Alaska halibut fillets (skin on or skinless) about 1 inch in thickness
- olive oil
- Kosher salt
- Black pepper
- 13.3 oz can coconut milk divided
- 2 tbsp Thai green curry paste
- 1 lime juice and zest
- 1/2 cup chopped cilantro leaves divided
- 1 cup long grain white rice
- Preheat oven to 400°F. Zest half of the lime and extract juice, set aside.
- Cook your favorite rice as you normally would, substituting 1/2 cup of coconut milk (reserve balance for sauce) for 1/2 cup of some of the water (See Note 1). Once steamed, fluff with fork and add half of the chopped cilantro leaves. Stir to mix and keep warm.
- In a small bowl whisk together the remaining coconut milk, Thai green curry paste, remaining chopped cilantro, lime juice and zest. Set aside.
- In a large baking dish coated with cooking spray or oil, add Alaska halibut skin side down and drizzle with some oil. Massage oil over fish and season with salt and pepper.
- Top each Alaska halibut filet with the coconut curry sauce. Bake uncovered for 12 to 15 minutes, until Alaska halibut flakes easily when tested with a fork. Drizzle with pan coconut curry sauce and serve over coconut rice.
- Example using 1 cup of uncooked Jasmine long grain white rice. Bring 1/2 cup of coconut milk and 1 cup water to a boil. Add uncooked rice and turn to simmer. Cover and steam for 18-20 minutes, until fluffy. Makes 3 cups cooked rice.