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Seastar Chef John Howie's Curried Halibut with Cucumber-Peanut Relish
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
2
cucumber-peanut relish
1 tbsp granulated sugar
2 tbsp rice vinegar
1 1/2 cups unpeeled, seeded and finely-diced English cucumber
1/4 cup toasted, chopped peanuts
3 tbsp Thai sweet chilli sauce (Mae Ploy recommended)
1 tbsp cilantro chopped coarse
halibut
4 filets of halibut (6 oz)
6 tbsp canola oil
2 tbsp Thai yellow curry powder
4 large sprigs cilantro
4 lime slices
Method/Steps
cucumber-peanut relish
1. Dissolve sugar into the rice vinegar. Place the cucumber and rice vinegar into a large mixing bowl and toss until well coated. Marinate for 20 minutes then drain completely.
2. Add the peanuts, cilantro and Thai sweet sauce, mix well and hold refrigerated until needed.
halibut
1. Mix the oil and curry powder together. Completely coat the exterior of the fish with the curry mixture, hold refrigerated for at least 30 minutes and up to 12 hours.
2. Remove the excess curry from the outside of the fish and place it on a sheet pan. Bake at 375°F for 10 to 12 minutes or to an internal temperature of 120°F.
3. Remove the fish from the oven, place on the plate and top with the cucumber-peanut relish, garnish with the cilantro sprig and lime slice. Serve.
Wine and Spirits Match
Company Wine Director Erik Liedholm suggests Cave Saumur “les pouches,” Loire, France 2008. Made with Chenin Blanc, this wine offers lifted acidity and just the right amount of juicy, succulent red apples and apricot to balance the halibut’s sublime texture and exotic curried nuance.