Roasted Halibut with Tomato Curry Sauce

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We especially like how the mango chutney complements all the flavors!

The Gourmandize Team

  • Average
  • Average budget

Ingredients

  • 2 tbsp vegetable oil
  • 2 tbsp mild Indian curry pate
  • 1 tsp grated ginger
  • 4 pieces halibut
  • 1 tbsp vegetable oil
  • 1 C chopped onions
  • 1 tbsp chopped ginger
  • 1 tbsp chopped garlic
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1 1/2 C chopped canned tomatoes
  • 1 C vegetable stock or water
  • 1/2 C coconut milk
  • 2 tbsp mango chutney
  • 2 tbsp chopped coriander

Preparation

Step 1

Combine 2 tbsp oil, curry paste and ginger in a small bowl. Place halibut in a metal baking dish and brush curry paste mixture over fish. Let sit for 30 minutes.

Step 2

Heat 1 tbsp oil in a skillet over medium heat. Add onions and cook until softened, about 8-10 minutes. Add ginger and garlic and cook 1 minute. Stir in coriander and cumin and cook 1 more minute. Add cayenne, tomatoes and stock and bring to a boil. Reduce heat and simmer 10 minutes.

Step 3

Add coconut milk and mango chutney and simmer 10 minutes longer.

Step 4

Puree sauce using an immersion blender. Season with salt and pepper to taste and stir in chopped coriander.

Step 5

Preheat oven to 450 degrees. Season halibut with salt and roast for 10-15 minutes or until white juices appear and the fish is cooked.

Step 6

To serve, spoon sauce in center of a serving plate, top with halibut and add Cauliflower Rice Pilaf on the side.

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